2 cups all-purpose flour
2 eggs
1 1/2 cups sugar
1 (20 oz.) can crushed pineapple
2 teaspoons baking soda

Preheat oven to 350°F.

Combine flour, sugar and soda in a mixing bowl. Add eggs and pineapple. Mix well. Pour into a greased 13x9x2-inch baking pan.

Bake for 30 to 35 minutes.

NOTE: Cake does not have to be cooled to add icing or to serve.

TOPPING:

3/4 cup sugar
1/2 cup (1 stick) butter
1 (5.33 oz.) can evaporated milk
1 cup shredded coconut
1/2 cup nuts (walnuts or pecans)

In a small saucepan, combine the sugar, evaporated milk and butter.

Cook over low heat until dissolved; then cook 5 minutes more. Add coconut and nuts. Mix thoroughly.

Pour over surface of the cake.

Yield: 16 to 20 servings.