I was first introduced to this cake by a lady I visit taught. Then, I found nearly the same cake in the Lion House International book. It's listed as a Mexican recipe.
1 can (20 oz.) crushed pineapple in juice (blending a can of tidbits works, too)
2 C flour
2 C sugar
2 t baking soda
1 C chopped walnuts/pecans
1 C coconut (optional -- this was the only difference in the recipes)
8 oz. cream cheese
2 C powdered sugar
1/2 C butter/margarine
1 t vanilla
Mix all cake ingredients together. Pour into a greased 9 x 13. Bake 350 for 35 - 45 min. until golden brown on top. Let cool. Blend topping ingredients & frost.
We had this for Sarah's b-day cake.