Ingredients

3  cups all-purpose flour

2  teaspoons baking soda

1  teaspoon salt

1/2  teaspoon cinnamon

2  cups Imperial Extra Fine sugar

3  eggs

1  cup vegetable oil

2  teaspoons vanilla extract

1  (20 oz.) can pineapple, crushed with juice

1 1/2 cups pecans, chopped and toasted, divided

1  cup flaked coconut

Instructions

Preheat the oven to 350 degrees. In a medium bowl, sift flour and add soda, salt and cinnamon. Whisk well and set aside. In a mixing bowl combine Imperial sugar, eggs, oil and vanilla. Mix on low speed until creamy. Slowly add the flour mixture until well blended. Stir in the crushed pineapple, 1 cup of pecans and coconut. 

Pour batter into a greased and floured 9x13 inch pan and cook for 45-50 minutes. Cool on a wire rack until completely cooked. Frost with Cream cheese icing. Top with remaining toasted pecans.

Cream Cheese Icing

Ingredients

1  (8 oz.) pkg cream cheese. softened

1/2  cup butter ( 1 stick), softened

1  teaspoon vanilla extract

2  cups Imperial powdered sugar, sifted

Instructions

In a mixing bowl whip the cream cheese, butter and vanilla until fluffy. Beat in the powdered sugar. Add more if you need it.