2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
Dash of salt
2 eggs
1 tsp. vanilla
20 oz. can crushed pineapple (entire contents, NOT drained)

Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9 x 12 inch cake pan and bake about 45 minutes at 325 degrees. Frost with Coconut Icing.

COCONUT ICING:

1 c. sugar
1/2 c. evaporated milk (4 oz. out of a 5 oz. can)
3/4 stick butter (6 tbsp.)
1/2 c. nuts
1 c. coconut

Cook icing 2 minutes after butter melts. Pour over hot Moist Pineapple Cake.