2 lg. eggs
1 1/2 c. sugar
1 (20 oz.) can crushed pineapple
2 c. flour
2 tbsp. baking soda
1 1/2 tsp. salt
(Butter to grease baking pan)
1 stick butter
1/4 c. sugar
1 (5.33 oz.) evaporated milk
1 c. shredded coconut
2 c. chopped pecans

Preheat oven 350 degrees. In large bowl beat eggs well. Add 1 1/2 cups sugar and beat until creamed. Add pineapple and blend in. In second bowl, mix flour, baking soda and salt, mix well. Slowly add 1/4 flour mixture to egg mixture and mix well. Pour into 9x13 baking dish. Bake 350 degrees for 35 minutes and allow to cool.

In medium saucepan melt stick butter. Add 1/4 cup sugar, evaporated milk, coconut and pecans and reduce heat to low. Cook at low heat 12 minutes. Pour over cooled cake and spread evenly. Allow to cool 30 minutes before cutting.