CAKE:

2 c. cake flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1/8 tsp. salt
2 eggs
1 can crushed pineapple (20 oz.)

FROSTING:

1 c. sugar
1/2 c. butter
1 (6 oz.) can evaporated milk
1 c. nuts, chopped
1 c. flaked coconut

CAKE: Preheat oven to 325 degrees. Sift dry ingredients into large bowl. Stir in eggs and pineapple. Blend well, pour into greased and floured 13 x 10 x 2 inch pan. Bake about 30 minutes.

FROSTING: Combine sugar, milk and butter in a boiler. Bring to a boil. Cook 5 minutes. Add nuts and coconut. Mix well and pour over hot cake. This is the easiest cake in town.