2 c. flour
2 c. sugar
1/4 tsp. salt
1 tsp. baking soda
1 c. pecans (chopped)
1 (20 oz.) can crushed pineapple (plus juice)

Mix well. Bake in 9 x 13 pan at 350 degrees for 35 to 40 minutes.

Icing:

1 (8 oz.) pkg. cream cheese
1 stick butter
2 c. powdered sugar
1 tsp. vanilla
2 tbsp. milk
1 c. coconut

Have cream cheese and butter at room temperature. Mix well. Add powdered sugar, vanilla and milk. Mix until smooth. Add coconut and spread over hot cake.