2 c. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1/2 c. vegetable oil
2 eggs
2 c. crushed pineapple, not drained

TOPPING:

1 sm. can canned milk
1 stick butter
1 c. sugar
2 c. flaked coconut

In a medium mixing bowl, sift together the first 4 cake ingredients and then add the oil, eggs, and pineapple. Stir well and spread in a well greased and floured cookie sheet with sides. Bake at 325 degrees for 25 minutes.

Combine first 3 topping ingredients and boil for 8-10 minutes, stirring constantly, until a few drops dropped in a small amount of cold water does not mix well with water. Remove from heat and then stir in the flaked coconut. Spread on warm cake. This is our favorite cake!