2 eggs
2 c. flour
2 c. sugar
1 (#2) can crushed pineapple
2 tsp. baking soda
1 tsp. vanilla
1/2 c. coconut
1/2 c. pecans

Bake in 8x13 inch pan for 40-45 minutes at 350 degrees.

FROSTING:

1 stick butter
1 c. sugar
1 sm. can evaporated milk
1/2 c. coconut

Cook until reaches boiling point, then remove from heat and whip for awhile. Spread on cake while it is warm.