1. Preheat oven 180°C/350°F/Gas 4. Grease and line a Swiss Roll Tin 28cm x 18cm (11" x 7"). 2. Place eggs, oil and pineapple into a mixing bowl and beat together. 3. Add flour, sugar and sieved bread soda and mix until well blended. 4. Finally stir in the coconut and walnuts. 5. Transfer to the tin and bake for 30 to 35 minutes or until golden brown in colour. When removed from oven, allow to sit in tin for 5 minutes, then transfer to a wire tray to cool. 6. When cold cover with topping, if used, and cut into squares.
To make topping • Beat together the butter, cream cheese and sieved icing sugar.