1 1/2 c. sugar
2 c. flour
2 tsp. baking soda
1 (#2) can crushed pineapple
1 tsp. vanilla
2 eggs
Pinch of salt

Sift dry ingredients together. Add vanilla, slightly beaten eggs and pineapple. Mix well. Bake in a 9 x 13 inch greased pan at 350 degrees for 30 minutes. Spread with topping.

TOPPING:

1 1/2 c. sugar
1 c. evaporated milk
1 c. coconut
1 stick butter
1 c. pecans

Cook sugar, butter and milk for about 5 minutes after it begins to boil. Stir continuously. Remove from heat. Add nuts and coconut. Stir until creamy and spread on hot cake.