1 c. white sugar
½ c. brown sugar
2 c. all-purpose unbleached white flour
1 t. baking soda
1 t. salt
1 t. cinnamon
1/8 t. nutmeg
¾ c. sweetened flaked coconut
1 c. walnuts, finely chopped or crushed
2 eggs
1 t. vanilla
20 oz. can crushed pineapple with juice
6 oz. pkg. low fat cream cheese, room temperature
3/4 c. white sugar
dash of salt
3/4 t. vanilla extract
1 c. heavy whipping cream
toasted shredded coconut for topping
Cake: In a bowl, mix the white sugar, brown sugar, flour, baking soda, cinnamon, nutmeg, coconut and walnuts together.
Add eggs, vanilla and crushed pineapple with all the juice and mix well.
Pour into a greased and floured 9 x 13-inch cake pan.
Bake 35 to 40 minutes at 350 degrees or until toothpick in the center comes out clean. Remove from oven and cool.
Whipped Cream Cheese Frosting: In a small bowl, beat whipping cream until stiff peaks form; set aside.
In a large bowl, combine cream cheese, sugar, salt and vanilla and mix until it reaches a smooth consistency. Gently fold the cream cheese mixture and whipped cream together.
Frost cake and top with toasted shredded coconut.