2 c. sugar
2 tsp. baking soda
2 eggs
1/4 c. oil
2 c. flour, sifted
1/2 tsp. salt
1 15-oz. can crushed pineapple, undrained
1 c. sugar
1 stick butter
3/4 c. evaporated milk
1 c. chopped walnuts
1 c. flaked coconut

Dump all ingredients together and mix well.

Bake in a greased and floured 9 x 13 inch pan at 350°F for 30 minutes. Prepare icing in a saucepan by cooking together the sugar, butter and evaporated milk for 10 minutes; do not boil. Remove from heat and add nuts and coconut. Spread over hot cake.