2 c. flour
2 c. sugar
2 tsp. baking soda
2 eggs
1/4 c. oil
1 (16 oz.) can crushed pineapple, 20 oz. can may also be used, use juice

Beat oil and sugar until light and fluffy. Sift flour, soda. Add rest of ingredients to sugar mixture. Be sure to also add juice from pineapple cans. Pour into greased and floured 9 x 13 pan. Bake at 350 degrees for about 45 minutes or until cake tests done. Ten minutes before cake is ready to come out of oven, start preparing topping for cake. Serves 12.

TOPPING:

1 stick butter
1 c. chopped pecans
1 c. coconut
1 c. sugar
1 sm. can Pet milk

Mix ingredients well in small saucepan. Cook 10 minutes over medium heat until it boils. Reduce heat, stirring constantly. When cake has been removed from oven, pour this topping over hot cake. This cake keeps well and can be frozen. This is an old recipe. Serves 12.