CAKE:

2 eggs
1 stick butter
2 c. sugar
2 c. self-rising flour
1 (20 oz.) can crushed pineapple

TOPPING:

1 c. sugar
1 c. chopped pecans
1 sm. can Pet milk
1 stick butter
12 oz. coconut

CAKE: Mix well and pour into 9"x13" cake pan. Bake at 350 degrees for 45 minutes.

TOPPING: Boil sugar, milk and butter 1 minute. Remove from heat; add coconut and pecans. Pour over hot cake.