PINEAPPLE CAKE:

1 1/2 c. sugar
2 tsp. baking soda
2 c. flour
1/2 tsp. salt
1 (15 1/2 oz.) can crushed pineapple
2 eggs
1 tsp. vanilla

FROSTING:

1 1/2 c. sugar
1/2 c. (1 stick) butter
1 sm. can Carnation milk (5 oz.)
1 c. pecans, chopped
Pinch of salt
1 1/2 c. coconut
1 tsp. vanilla

CAKE: Mix dry ingredients in large bowl. Then add beaten eggs, pineapple and vanilla. Mix and/or beat well and pour into 9"x13" pan. Bake at 350 degrees for 40 minutes.

FROSTING: Put all ingredients into large pan and bring to a boil. Boil for 6 minutes and pour over the cake while cake is still warm. Very moist cake.