INGREDIENTS
• CAKE:
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 eggs
• 1 (20-ounce) can crush pineapple with juice
• 1 cup walnuts, finely chopped or crushed
• 3/4 cup flaked coconut

 

Preheat oven to 350°F.

In a bowl, mix the white sugar, brown sugar, baking soda, all-purpose flour, walnuts, 3/4 cup flaked coconut, cinnamon, nutmeg, and salt together. Then add the eggs, vanilla, and crushed pineapple with all of the juice and mix well.

Pour into a well-greased pan 9-inch round or 9-inch X 13-inch baking dish.

Bake 35 to 40 minutes at 350°F (or until the toothpick in the center comes out clean).

 

WHIPPED CREAM CREAM CHEESE FROSTING:
In a small bowl, beat whipping cream until stiff peaks form; set aside.

In a large bow,l combine cream cheese, sugar, salt, and vanilla and mix until it reaches a smooth consistency.

Gently fold the cream cheese mixture and whipped cream together.

Frost the cake and top with toasted shredded coconut.