Ingredients:
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
16 ounces crushed pineapple, undrained
Icing:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla
Directions:
Place the first 6 ingredients in a bowl & mix until blended with a spoon.
Pour into a 13×9-inch cake pan.
Bake at 350°F for 35-40 minutes.
For Icing:
Mix butter, sugar, and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
Remove from heat and add remaining ingredients.
Pour over hot cake.
