Pineapple Picnic Cake

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup butter room temperature
• 20 ounce pineapple crushed undrained canned
• 16 ounce confectioners' sugar 
• 8 ounce cream cheese room temperature
• 2  eggs 
• 2 cups flour all-purpose
• 1 teaspoon vanilla extract 
• 2 cups sugar white

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• baking pan
• toothpicks

Directions

1. Preheat oven to 320 degrees F (160 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.
2. Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl.
3. Pour batter into prepared baking pan.
4. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes.
5. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.
6. Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.