2 c. sugar
1 (16 oz.) can crushed pineapple (undrained)
2 eggs
1/2 c. salad oil
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking soda
2 c. unsifted plain flour

Combine the sugar and pineapple; add eggs and oil, beating very well. Sift together the flour, soda and salt. Blend into the first mixture. Add vanilla. Pour into a buttered 13 1/2 x 10 greased pan and bake at 350°F for 30 to 40 minutes or until done. Ice while hot.

Icing:

1 c. sugar
1 stick butter
1/4 tsp. salt
1/2 c. nuts
1 c. flaked coconut
1 tsp. vanilla
1 (5 1/2 oz.) can evaporated milk

Mix all in a pan and bring to a boil. Let boil 10 minutes; pour over hot cake.