2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
1 tall can crushed pineapple
1 small can evaporated milk
1 c. sugar
1 stick butter
1/4 tsp. vanilla
coconut, toasted (about 1 c.)
1 c. pecans

Mix first 5 ingredients with a spoon until well mixed. Pour into 13 x 9 pan.

Bake 30 minutes at 350°F.

Icing: Boil can milk, sugar and butter until thick. Add vanilla, coconut and nuts. Spread over cake while still hot (both cake and icing).