2 1/2 c. flour
2 eggs
1/2 c. shortening
2 tsp. baking soda
1/2 tsp. salt
1 tbsp. vanilla
1/2 c. buttermilk
1 1/2 c. sugar
2 c. crushed pineapple and juice
1 c. nuts
1 c. coconut

TOPPING:

1 cube butter
1 c. sugar
1 tbsp. vanilla
1/2 c. canned milk

Mix first 9 ingredients well and pour into greased 9 x 13 inch pan. Sprinkle nuts and coconut over top of cake batter. Bake at 350 degrees for 40 minutes. Boil topping mixture 1 minute and pour over cake immediately after removing from oven. Cool 30 minutes and serve.