2 eggs
2 c. crushed pineapple, not drained
2 1/2 tsp. baking powder
2 c. sugar
2 c. all-purpose flour

Beat eggs and sugar together until light and fluffy. Stir in pineapple, add flour which has been sifted with baking powder. Mix well and spread batter in a greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 25 to 30 minutes or until cake tests done.

TOPPING:

1 c. sugar
1 sm. can milk (2/3 c.)
1 c. chopped pecans
1/2 tsp. lemon extract
1 stick butter
1 c. flaked coconut
1/2 tsp. vanilla

Put sugar, butter and milk in saucepan, boil 2 minutes. Remove from heat, add coconut, pecans, vanilla and lemon extract. Spread over warm cake in pan.