2 c. self-rising flour
1 tsp. baking soda
1 can (15.5 oz.) can crushed pineapple
1 1/2 c. sugar
2 eggs
1/2 c. brown sugar
1/2 c. chopped pecans

Mix first 5 ingredients. Pour into a greased 13 x 9 inch baking pan. Sprinkle brown sugar and pecans over mixture.

Bake at 350°F for 30-35 minutes.

Icing:

2 sticks butter
1 c. pet milk
2 c. sugar
1 c. coconut

Mix all ingredients and bring to a boil. Boil a couple of minutes. Cut cake into serving pieces. Pour hot icing over hot cake.