2 c. sugar
2 c. flour
2 eggs
2 c. crushed pineapple (undrained)
1 tsp. baking soda
1/2 c. oil

FROSTING:

1 stick butter
1 c. sugar
5 1/2 oz. can evaporated milk
1 1/2 c. coconut
1 c. chopped nuts

Stir all ingredients together and beat well. Pour into a sheet cake pan. Bake for 30 minutes at 350 degrees.

FROSTING: Combine butter, sugar and evaporated milk, and boil 10 minutes. Add coconut and chopped nuts. Mix well and spread on hot cake.