Prep time: 15 min.  Bake 40 min at 325 Degrees INGREDIENTS 2 cups of flour 2 cups of sugar dash of salt (I use about ½ tsp) 2 tsp. baking soda 1 (20 oz.) can of crushed pineapple (with juice) 2 eggs (slightly beaten) 1 tsp vanilla 1 cup angel flake coconut 1 cup of chopped walnuts   METHOD 1. Mix all dry ingredients 2. add crushed pineapple with juice  3. add eggs, stir well by hand, 4. add vanilla 5. add coconut and walnuts alternately 6. Make sure all is blended and mixed well I spray dish with PAM or some such oil spray Pour into 13 X 9 inch baking dish... Preheat oven: 325 degrees; bake for 40 minutes or until toothpick is clean ICING: 1 pkg. (8 oz.) cream cheese  room temp. 1 stick of butter...room temp. 1 tsp. of vanilla Confectioners' sugar  to desired thickness…and dash of salt  ¾ Cup each of Coconut and chopped walnuts to …Prepare enough icing to put a coating on the cake while it is warm **( I puncture the entire top of cake when it is out of the oven and coat with a thin layer of icing)  when cake is cool; then I finish icing**

Keep Reading >>

Ingredients:   1 (8-ounce) package softened cream cheese 1/2 cup sugar 2 (8-ounce) containers Cool Whip 1 (20-ounce) can crushed pineapple 1 cup crushed pretzel 1 stick melted butter 1/2 cup sugar     Directions: ~Topping: Mix together pretzels, butter, & 1/2 cup sugar. Bake (topping only) at 400° for 6 minutes. Cool and break into bite size pieces. ~Beat together cream cheese and 1/2 cup sugar. Add Cool Whip & pineapple (drained). Mix all together. ~Add pretzel mixture to top right before serving.

Keep Reading >>