2 c. sugar
3 eggs
1 1/2 c. Wesson oil
3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
2 c. grated carrots
13 1/2 oz. cam crushed pineapple
1 c. coconut
1 c. chopped nuts

Cream sugar, eggs, and oil together. Mix flour, soda, cinnamon, and salt together and add to creamed mixture. Mix well and add carrots, pineapple, coconut, and nuts. Mix well then pour in 9 x 13 buttered pan. Bake at 300 degrees for one hour or until done.

Topping (for carrot and pineapple cake) :
1/4 c. milk
1 egg, beaten
1 cube butter
1 c. coconut
1 c. nuts
1 c. sugar
1 tsp. vanilla

Combine milk and egg. Then pour other ingredients in, except vanilla, and bring to boil. Cook 2 minutes stirring constantly. Add vanilla and pour over warm cake.