Coconut Pineapple Cake

2 eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped walnuts

Frosting
1 package (8 ounces) cream cheese
1/2 cup butter softened
2 cups confectioners sugar
1/2 cup flaked coconut

In a large bowl, beat the eggs, sugar, and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt: add to the egg mixture alternately with pineapple. Stir in walnuts.

Pour into a greased 13x9 baking pan. Bake at 350F for 35-40 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

In a small bowl, beat the cream cheese, butter and confectioners sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.

Side Note: When I baked this the first time I wasn't sure how long it baked because when I set the timer on the stove something went wrong. I made the cake again two days later and baked it for 40 minutes but I think that it was too long. I suggest baking it for 35 minutes and then checking on it. I also don't recommend storing it in the fridge because it is hard to cut. Better when its left out. It tastes so good that it won't go bad if left out because it will be gone quickly.

I am also not a big fan of icing and will often leave it off of recipes when it is called for. This is one of the best icings that I've ever tasted (this and my coffee icing). Soooooooooooo good.  Glad that I tried it because I definitely enjoyed it, even ate the leftover icing straight out of the bowl.