Ingredients:
- 2 c. flour
- 1 1/2 c. sugar
- 2 tsp. baking soda
- Dash of salt
- 2 eggs
- 1 tsp. vanilla
- 20 oz. can crushed pineapple (entire contents, NOT drained)
Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9 x 12 inch cake pan and
bake about 45 minutes at 325 degrees. Frost with Coconut Icing.
--COCONUT ICING:--
- 1 c. sugar
- 1/2 c. evaporated milk (4 oz. out of a 5 oz. can)
- 3/4 stick margarine (6 tbsp.)
- 1/2 c. nuts
- 1 c. coconut
Instructions:
Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.
