1 3/4 C. sugar
1/2 t. baking soda
1/2 C. veggie oil
2 – 8 oz. cans crushed pineapple with juice divided
1 t. lemon extract
2 C. flour
1/2 t. salt
2 eggs, beaten
Bake on a greased 17 x 12 rectangle pan at 350 for 25 – 30 minutes. Frost immediately.
Coco-nutty cream cheese frosting
1/4 C butter
3 C. powdered sugar
2 T. crushed pineapple
1/2 C. nuts
3 oz. softened cream cheese
1 t. vanilla
1 C. coconut