CAKE:

1 1/2 cups sugar
1/2 cup vegetable oil
3 eggs
1 (20 oz.) can crushed pineapple (do not drain)
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. vanilla

Preheat oven to 350°F. Mix all ingredients for cake batter together in a large bowl by hand until well mixed. Pour into a greased 13x9-inch cake pan and bake at 350°F for 30 to 35 minutes.

Prepare icing while cake is baking as you will have to ice cake while it still fairly hot.

ICING:

1 cup sugar
1/2 cup light brown sugar
2 cups chopped nuts, divided into 1 cup portions
1/2 cup (1 stick) butter
1/2 cup evaporated milk
1 tsp. vanilla
1 cup coconut flakes
1/2 cup sliced almonds, for garnish

Bring first five ingredients to a low boil (about 5 minutes), stirring. Remove from heat and add vanilla, coconut flakes and remaining 1 cup of chopped nuts.

Combine gently and pour over hot cake, spreading and swirling pretty. Garnish with sliced almonds.

YUMMY!!!

Submitted by: James Tanner