2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 eggs
1 (20 oz.) can crushed pineapple

Mix and bake in 9x13 greased and floured pan, 350 degrees for 30 minutes.

ICING:

1 stick butter
1 c. chopped nuts
1 1/2 c. sugar
1 c. Eagle Brand milk
1 c. coconut
1 tsp. vanilla

Bring to boil butter, sugar, milk. Boil for 6 minutes. Take off heat and add coconut, nuts and vanilla. Add pinch of salt. Pour on hot cake (start icing about 15 minutes before cake is done). Note: Can be frozen with icing on cake.