For the cake
2 cups flour
1¾ cups sugar
2 tsp baking soda
1 x 20oz/570g canned crushed pineapple, in its own juice (do not drain juice)
1 cup sweetened coconut flakes
1 cup chopped walnuts
1 x 8oz/225g cream cheese, softened
1 stick/½ cup/115g unsalted butter, softened
½ cup powdered (icing) sugar
2 tsp vanilla extract
pinch of salt
Preheat oven to 180C/350F/Gas 4 and grease a 9″ x 13″ (33cm x 23cm) baking pan.
Mix the flour, sugar, baking soda, eggs, crushed pineapple and juice, coconut flakes, and walnuts. in a large mixing bowl by hand until well combined.
Pour cake batter into greased baking pan.
Bake for 45 minutes until cooked through. (Insert a cocktail stick into the center of the cake, it should come out clean.)
Cool completely in pan.
Beat cream cheese in a medium bowl with an electric mixer until creamy. Add butter, powdered (icing) sugar, vanilla extract, and salt then beat with an electric mixer until well combined.
Spread cream cheese frosting over the cake and sprinkle with finely chopped walnuts.
Cut into 24 pieces and serve immediately. Or cover cake (uncut) and refrigerate until serving.