20 oz. can crushed pineapple, undrained (three tablespoons set aside for the frosting)
Mix together the oil, eggs, lemon juice and coconut extract. In a separate bowl, mix together the flour, sugar, salt, and baking soda. Add the dry ingredients to the wet and mix just until blended. Stir in the undrained pineapple. Bake on a greased 17 x 11 pan (cookie sheet) at 350º for 25 - 30 minutes. Can be frosted immediately.
Cream Cheese Frosting:
1/2 cup softened butter
4 oz. softened cream cheese
3 tablespoons crushed pineapple
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups powdered sugar
1 cup walnuts (I only did walnuts on half. There are nut haters among us.) 1 cup sweetened flaked coconut
Beat together the butter and cream cheese until smooth. Add the pineapple and extracts. Add the powdered sugar 1/2 cup at a time and beat until smooth. Toast the walnuts and coconut briefly in the oven or on the stove top until the coconut is browned. Sprinkle over frosted cake.