2 eggs
2 cups sugar
2 cups crushed pineapple, do not drain
2 cups all purpose flour
2 1/2 tsp. baking powder

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 into well greased and floured 13 x 9 x 2 inch pan.

Bake at 350°F for 25 to 30 minutes. Add topping.

Topping:

1 cup sugar
1 stick butter
1 - 5 1/3 oz. can evaporated milk
1 cup flaked coconut
1 cup chopped pecans
1/2 tsp. vanilla
1/2 tsp. lemon

Put sugar, butter, and milk in sauce pan, boil for 2 minutes. Remove from heat and add coconut, pecans and flavorings. Spread on hot cake.