Ingredients:
1-1/2 cups white sugar
1 teaspoon baking soda
2 cups plus 2 tablespoons cake flour (or 2 cups all-purpose flour)
2 large eggs, slightly beaten
1/2 teaspoon vanilla
One 20-ounce can crushed pineapple, not drained
1 cup chopped cashews
3/4 cup sweetened flaked coconut

Topping:
One 3.4-ounce package instant vanilla pudding mix
One 8-ounce package cream cheese (1/3 less fat)
One 8-ounce container frozen whipped topping, thawed
Sweetened flaked coconut
Chopped cashews

Directions:
Preheat oven to 350 degrees.

In a large bowl, mix sugar, soda and flour by hand. Stir in eggs, vanilla and pineapple with juice. Add cashews and coconut. Pour into 9-inch by 13-inch pan coated with non-stick spray. Bake for 35 to 40 minutes. Cool.

For topping, prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth and mix in prepared pudding. Fold in the whipped topping and spread over cooled cake. Sprinkle top with coconut and chopped cashews; refrigerate.

Recipe makes 12 tasty servings of tropical cake.

One serving provides approximately: 420 calories, 8 g protein, 69 g carbohydrates, 1 g fiber, 13 g fat (7 g saturated), 44 mg cholesterol, 51 mcg folate, 3 mg iron, 404 mg sodium.

Source: Wheat Foods Council

See also:
Tropical Cool Down Healthy Milk Beverage
Tropical Fruit Juice Healthy Beverage Recipe
Tropical Banana Splits Low Fat Recipe
Tropical Orange Creamsicle Low Carbohydrate Recipe
Tropical Snack Cake Diabetic Recipe

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