2 c. sugar
1/4 c. oil
2 eggs
2 c. all-purpose flour
2 tsp. baking soda
1 (20 oz.) can crushed pineapple with juice
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 13x9x2 inch pan.

In large bowl, beat sugar and oil until blended. Add eggs and beat until mixed. Gradually add flour, soda and some of the juice from the pineapple until mixed well. Add remaining pineapple with juice and vanilla; mix until well blended. Pour into pan and bake at 350 degrees until cake tests done, about 35 minutes. Remove from oven. Spread hot icing on cake.

ICING:

5 oz. can evaporated milk
1 stick butter
1 c. sugar
1 c. chopped pecans
1 c. flaked coconut

In a medium saucepan, combine milk, butter and sugar. Slowly bring to a boil. Let boil slowly 10 minutes, stirring constantly. Stir in chopped nuts and coconut. Mix well and spread on cake while Icing is hot.