Hawaiian Wedding Cake

Hawaiian Wedding Cake
Yield: 12 to 15 servings

Cake:
2 cups all-purpose white flour
1-1/2 cups white sugar
1 cup unsweetened coconut
2 teaspoons baking soda
1 can (20 ounces) crushed pineapple, with juice (do not drain)
2 eggs, beaten
1 cup chopped nuts

Frosting:
1/2 cup (1 stick) butter or margarine, at room temperature
1 package (8 ounces) cream cheese, at room temperature
1-1/2 cups confectioners’ sugar
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.
To make the cake, sift the flour and soda into a large mixing bowl. Add the remaining ingredients and mix by hand. Pour into the baking pan.
Bake for 45 minutes or until a tester inserted near the center comes out clean. Cool completely.

To make the frosting, combine all the ingredients and beat until smooth. Smooth over the completely cooled cake.