Ingredients
2 cups flour
1 ½ cups sugar
1 tsp baking soda
¼ tsp salt
20 oz pineapple, crushed
2 eggs, lightly beaten
¾ cup sugar
¾ cup evaporated milk
½ cup butter
1 tsp vanilla
½ cup nuts, chopped chopped
½ cup flaked coconut
Preparation
In large bowl, combine flour, sugar, soda and salt.
Add undrained pineapple and eggs.
Stir until combined.
Pour batter into a greased 13x9 pan.
Bake at 350 degrees for 30 minutes, or until done.
Cool in pan for 10 minutes.
Spread cream frosting over hot cake in pan.
Combine sugar, milk, butter and vanilla in a saucepan.
Bring to a boil.
Boil about 7 minutes, stirring until mixture is thickened.
Stir in nuts and coconut.
