Preheat oven to 350°F. Grease a 13 x 9 x 2-inch pan. In a large mixing bowl, mix together the coconut, Splenda, flour, baking soda, eggs, vanilla, and canned pineapple. Pour into prepared pan and bake for 40 to 45 minutes. Frost while hot with Coconut Cream Cheese Frosting and refrigerate immediately. (Note: the cake and frosting can be made 2 to 3 days in advance).
Before serving, garnish the cake with the pineapple slices and Maraschino cherries (place three pineapple slices on the top left hand corner, overlapping the slices and place the cherries in the centers of each pineapple slice; place one slice on the bottom right hand corner with a cherry in the center of the pineapple slice). Garnish with mint leaves. This cake is a great addition to a picnic! Makes 20 servings.
In a large bowl, beat together the butter, cream cheese, sugar, and vanilla until fluffy (about 5 minutes). Add coconut and mix.
Approximate Nutrient Analysis per serving:
230 calories, 129 g fat, 8 g saturated fat, 50 g cholesterol, 250 mg sodium, 29 g carbohydrate, 1 g fiber, 17 g sugar, 3 g protein