INGREDIENTS:
2 cups self-rising flour
2 eggs
2 cups sugar
2 teaspoons baking soda
2 cups crushed pineapple (drained)
Icing
1 cup sugar
1 stick margarine (I used butter)
1 small can of Pet milk (5 oz) (evaporated milk)
1 cup coconut
1 teaspoon vanilla
1 cup chopped pecans
DIRECTIONS:
Mix all ingredients and pour into a greased 9×13″ pan.
Bake for 25 minutes or until it tests done in a 350-degree oven.
Ice while still warm.
Icing
Boil sugar, margarine, and milk for two minutes (stir constantly).
Remove from heat. Add coconut, vanilla, and pecans.
Pour over cake while still warm
