Hawaiian Wedding Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 2 eggs
• 1 can (20 oz) crushed pineapple with juice
• 1 cup chopped pecans or walnuts
• 1 cup sweetened shredded coconut
• 1 cup butter, melted
• 1 package (8 oz) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. In a large mixing bowl, whisk together the flour, white sugar, and baking soda.
3. Add the eggs and crushed pineapple with juice, and mix well.
4. Fold in the chopped nuts and shredded coconut.
5. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Meanwhile, make the cream cheese frosting. In a separate bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
7. When the cake is done, remove it from the oven and let it cool completely in the pan.
8. Once the cake has cooled, spread the cream cheese frosting evenly over the top.
9. Slice and serve the Hawaiian wedding cake, and enjoy!

Note: This cake can be stored in the refrigerator for up to 5 days. If desired, you can also add maraschino cherries to the top for extra decoration.