2 eggs
1 1/2 c. sugar
1 (20 oz.) can crushed pineapple, undrained
2 1/4 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts
1 1/4 c. coconut (from bag)

Mix all ingredients together well except coconut. Pour into greased cookie sheet. Sprinkle with coconut. Bake at 350 degrees for 25 minutes.

GLAZE:

3/4 c. sugar
1/2 c. butter
1/2 c. evaporated canned milk
1/2 tsp. vanilla

Stir constantly over medium heat until boiling. Pour onto cooled cake. Add more nuts, if desired.