2 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 can crushed pineapple (lg.)
1 c. sugar

Mix together. Pour into two 9 inch cake pans. Bake at 325 degrees for 50 minutes.

FROSTING:

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

Mix first 3 items together and bring to a boil. Let boil for 6 minutes, stirring constantly. Remove from stove. Add coconut and pecans. Cool and ice cake.