Mexican Wedding Cake, aka 'Power Pineapple Cake'

Sweets

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2 cups whole wheat flour
2 cups sugar
½ cup Egg Beaters
2 teaspoons baking soda
½ teaspoon salt
1 20-ounce can crushed pineapple (in its juice, not in heavy syrup)
1 20-ounce can, drained, or 1 cup fresh, pineapple chunks
1 cup toasted walnuts, chopped
1 cup shredded unsweetened coconut

Directions:

1. Preheat oven to 350 degrees. Spray a 10-inch springform pan with Pam or other light cooking spray.
2. Mix all the ingredients in a large bowl, in the order listed, just until the ingredients are blended.
3. Pour into the pan, and bake for 35 to 45 minutes, or until a knife inserted comes out clean. The top will brown and caramelize as it bakes, and the center will be slightly moist.
4. Cool for about 15 minutes. Serve warm with light whipped cream or plain. Or serve cold. It's just as delicious!