2 c. plain flour
2 c. sugar
2 tsp. baking soda
1 lg. can crushed pineapple (not drained)
1/4 c. Crisco oil
2 eggs
1/4 tsp. salt
1 tsp. vanilla

Combine all ingredients and mix for 3 minutes. Bake in a lightly greased 9x12 inch pan at 350 degrees for 30-40 minutes.

TOPPING FOR PINEAPPLE COCONUT CAKE:

1 c. evaporated milk
1 1/2 c. sugar
3/4 stick butter
1 tsp. vanilla
1 c. coconut
1 c. nuts

Bring milk, sugar, butter and vanilla to a boil. Add nuts and coconut. Boil 5 minutes. Pour over hot cake.