2 c. flour
2 c. sugar
2 eggs
1 tsp. baking soda
1 (15 oz.) can pineapple (undrained)
1 tsp. vanilla
1/2 c. Crisco oil

Beat everything together until smooth. Bake in 9x13 pan, 325 degrees, for about 30 minutes. Pour on following frosting while cake is hot.

FROSTING:

1 c. brown sugar
1/4 c. butter
1/2 c. canned milk
1/2 c. coconut
1/2 c. nuts
1 tsp. vanilla

Cook brown sugar, milk and butter until it boils. Add nuts, coconut and vanilla.

Spring Garden Elem.