Chop Suey Cake - cooking recipe

Ingredients

2 cups flour
1 cup sugar
2 eggs
2 teaspoons baking soda
1 (20 ounce) can crushed pineapple, undrained (I use the natural juice pineapple)
1 cup walnuts, chopped
1/2 cup grated coconut
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla
chopped nuts, for garnish

Preparation

In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
Mix with a wooden spoon until thoroughly moistened and combined.
Pour into greased 9x13 inch pan.
Bake at 350 degrees for 30 to 40 minutes until brown on top.
Remove from oven and place on wire rack.
Mix cream cheese and butter together until well blended.
Gradually add confectioners sugar, milk and vanilla.
Spread icing on cake while cake is still warm.
Top with chopped nuts.
Cool cake completely and refrigerate until serving time.
Store leftovers in the refregerator.
Makes about 20 servings.