Coconut Pineapple Cake

For the cake you will need flour, baking soda, salt, coconut, oil, buttermilk, vanilla, eggs, sugar and crushed pineapple.

For the frosting you will need powdered sugar, butter, cream cheese, milk and toasted coconut.

In a large bowl combine 2 cups flour, 2 teaspoons baking soda, 1/2 teaspoon salt and 1 1/2 cups shredded coconut.

In a medium bowl combine 3/4 cup vegetable oil, 3/4 cup buttermilk, 1 teaspoon vanilla and 3 eggs.  Whisk together well.

Next add 2 cups sugar, mix in well.  Add 1-8oz can drained crushed pineapple, mix well.

Add your liquid mix to the dry mix and mix very well.

Spray a 9x13 pan with cooking spray and pour in your mixture.

Bake at 325 for 35-40 minutes or until toothpick inserted in center comes out clean.

Cool completely on wire rack before icing.

Reduce your over temp to 300.  Place 1 cup shredded coconut on a cookie sheet and spread out.

Bake for 15-20 minutes.  Every 5 minutes you will want to take out and move the coconut around on the pan.  Make sure when it does start to turn the light golden brown you watch it carefully so you do not burn it.

For your icing, combine 1 3/4 cups sifted powdered sugar, 4 oz softened cream cheese, 1 1/2 tablespoon softened butter and 1-2 tablespoons milk.

Beat with a mixer until icing is nice and smooth.

Once your cake is cool spread your icing evenly and then sprinkle  your toasted coconut over the icing.

Slice up, serve and ENJOY!!!