2 1/2 c. crushed pineapple
3 c. sugar
2 1/2 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
2 lg. eggs
1 c. butter
1 c. evaporated milk
1 c. flaked coconut
1/2 c. chopped nuts

Preheat oven to 350 degrees. Combine pineapple with juice, 1 1/2 cups sugar, flour, soda, salt and eggs in large bowl; mix for 3 minutes with spoon. Grease and line 8 x 12 inch pan with 2 thickness of wax paper. Pour batter in pan and bake for 30 minutes.

Cool for 15 minutes in pan. Turn out on rack. Combine remaining sugar, butter and milk in heavy saucepan; bring to a boil. Stir once; boil for 4 minutes without stirring. Remove from heat; stir in coconut and nuts. Let cool, beat until spreading consistency. Frost cake and chill.