Pineapple Picnic Cake

2 cups all-purpose flour

2 cups white sugar

1 (20 ounce) can crushed pineapple, undrained

1 teaspoon baking soda

2 eggs

1 cup shredded coconut

1 cup chopped walnuts

½ cup butter, room temperature

1 (8 ounce) package cream cheese, room temperature

1 (16 ounce) package confectioners sugar

1 teaspoon vanilla extract

½ cup chopped walnuts, or to taste

½ cup shredded coconut, or to taste

Preheat oven to 350 degrees F (175 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer.

Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan.

Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack.

Whip butter, cream cheese, confectioners sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.