Ingredients
For the cake:
2 C. All purpose flour
1 C. Granulated sugar
½ C. Brown sugar
2 Large eggs
1 tsp. Baking powder
1 Can of crushed pineapple in juice not drained, 20 oz.
1 C. Chopped walnuts
1 C. Shredded coconut
1 tsp. Cinnamon
Pinch nutmeg
1 tsp. Vanilla extract
For the icing:
1 ½ C. Heavy whipping cream
8 oz. Cream cheese softened
1 C. Granulated sugar
1 tsp. Vanilla extract
Toasted shredded coconut
Instructions
Preheat the oven to 350 degrees.
Add the ingredients for the cake to a mixing bowl, and beat until completely combined.
Pour the batter into a well greased 9×13 baking dish.
Bake for 30-40 minutes, or until browned and cooked completely through.
Let the cake cool completely.
When ready, beat the heavy whipping cream in a mixing bowl until it forms stiff peaks, and set aside.
Add the rest of the ingredients for the icing to a mixing bowl, and beat until smooth and creamy.
Fold the heavy whipping cream into the icing mixture until combined.
Spread the icing on the cake in an even layer, and top with the toasted coconut flakes.