When Polly Klingensmith of Wheeler submitted her recipe she explained why she’d chosen this recipe. “The name intrigued me because my daughter-in-law is Hawaiian. I have made it many times, for church and other gatherings. It always draws requests for the recipe.
It is easy and quick to make and everyone loves it.”
- 2 C All purpose flour
- 2 C granulated sugar
- 2 tsp baking soda
- 2 eggs slightly beaten
- 1 (20 oz.) can crushed pineapple, undrained
- 1 C shredded coconut
- 1 C walnuts, coarsely chopped
- 6 oz Regular Cream cheese (softened)
- 1 stick unsalted butter
- 1 tsp vanilla
- 2 C confectioners sugar
- Put all ingredients into a large mixing bowl. Mix well with wooden spoon until well moistened.
- Spoon into pan and bake 35-40 min. until toothpick comes out clean. Cool on wire rack.
- While cake is baking place cream cheese and butter in a small mixing bowl to soften. Add vanilla and sugar.
- Mix with electric mixture and frost cake when cool.
- Garnish with slivered walnuts, if desired.