3 cups all-purpose flour
1 teaspoon salt
4 eggs
1 cup drained, crushed pineapple
1 small box orange Jell-O
1/2 cup milk
10 or 12 cut up cherries (optional)
2 cups granulated sugar
1 teaspoon baking soda
1 cup vegetable oil
1 cup chopped nuts
1 cup coconut
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract

Combine ingredients in large mixing bowl, stirring with a spoon (not mixer) until dry ingredients are moist. Bake in 3 floured 9-inch cake pans or a large Bundt pan or a 9 x 13-inch pan. Bake at 350 degrees F for 25 to 30 minutes in cake pans or long pan; approximately 1 hour in Bundt pan. Cool in pans for 10 minutes. Remove and cool before frosting.

Frosting
8 ounces cream cheese
1 pound confectioners' sugar
1 cup chopped nuts
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1/2 cup coconut
1/2 cup drained, crushed pineapple

Cream butter and cream cheese. Add remaining ingredients. Spread on cake and garnish with cherries, if desired.

Serves 12 to 15.