INGREDIENTS:
Cake:
2 cups sugar
2 cups flour
2 eggs
1 tsp baking soda
1 tsp vanilla
16 ounces crushed pineapple, undrained
Icing:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup shredded coconut
1 cup nuts (walnuts or pecans)
1 tsp vanilla
Cool whip or Ready-Whip
DIRECTIONS:
Place cake ingredients in a bowl and mix with a spoon.
Pour batter into a 13x9 inch cake pan
Bake at 350 degrees for 35-40 minutes.
For icing: Mix butter, sugar, and evaporated milk together in saucepan. Cook over medium heating until a little thickened (five minutes at the most)
Remove from heat and add coconut, nuts, and vanilla.
Pour over hot cake.
Serve with whipped cream/
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