A good recipe is Taste of Home's Coconut Pineapple Cake made with a cream cheese icing. The cake can be cut into bars for easy serving. It takes about 25 minutes to prepare and serves about 12 people.
To make the coconut pineapple cake, beat together two eggs, 2 cups sugar and 1 teaspoon vanilla. In a separate bowl, mix together 2 cups flour, 1/2 teaspoon baking powder, salt and baking soda. Add the dry ingredients to the wet ingredients, alternating with a 20 ounce undrained can of crushed pineapple, then stir in 1/2 cup chopped walnuts. Pour the batter into a 13-by-9-inch pan and bake at 350 degrees Fahrenheit for 35 to 40 minutes. Allow the cake to cool on a wire rack before frosting.
For the frosting, beat an 8-ounce package softened cream cheese, 1/2 cup butter and 2 cups confectioner's sugar until blended. Frost the cake with the cream cheese icing, and top with 1/2 cup shredded coconut. Store the cake in the refrigerator until ready to serve. The cake could also be topped with whipped cream icing and toasted coconut for a different texture and flavor. Also, use half the recipe and bake in a 8-inch square pan for a smaller cake.