2 eggs
2 c. sugar
2 c. crushed pineapple
2 c. self rising flour

Beat eggs and sugar together. Stir in pineapple; add flour. Mix well and spread into greased 13 x 9 x 2 pan. Bake at 350 degrees for 25-30 minutes or until cake tests done.

TOPPING:

1 c. sugar
1 stick butter
1 (5 1/2 oz.) can evaporated milk
1 c. flaked coconut
1 c. chopped pecans
1/2 tsp. vanilla extract
1/2 tsp. lemon extract

Put sugar, butter, and milk in small saucepan and boil for 2 minutes. Remove from heat. Add coconut, pecans, vanilla and lemon extract. Spread on hot cake. May be frozen and easily reheated.