Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Flour |
| 2 cups | Sugar |
| 1 teaspoon | Soda |
| ½ teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| 1½ cup | Vegetable oil |
| 3 | Lightly beaten eggs |
| 1 can | (8-oz) crushed pineapple; undrained |
| 1 cup | Chopped pecans or walnuts |
| 1 cup | Shredded coconut (optional) |
| 2 cups | Powdered sugar |
| 1 pack | (3-oz) cream cheese; softened |
| ½ cup | Margarine or butter |
| ½ teaspoon | Grated lemon peel (optional) |
FROSTING
From: mikelav@... (Mike Laverty) Date: 18 Oct 1994 07:08:08 -0400 In a large mixing bowl, using a spoon, mix all cake ingredients together.
Pour into greased and floured bundt pan. Bake for 40-60 minutes at 350 degrees. Cake is done when it crusts on top. Cool on rack 20 minutes then invert. Add if desired for flavor: ½ tsp. grated lemon peel Mix all frosting ingredients together and spread on cake as soon as removed from pan.
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