2 eggs
1 1/2 cups white sugar
1 can crushed pineapple, juice and all (2 cups)
2 cups flour
2 teaspoons baking soda
1/2 cup brown sugar
1 cup pecans
1 1/2 sticks butter
3/4 cups white sugar
5 ounce can of milk (carnation)
1 cup flaked coconut
Cream together 1 1/2 cups of white sugar and 2 eggs. Add the can of crushed pineapple, juice and all (2 cups). Sift together 2 cups flour and 2 teaspoons baking soda then add to previous mixture. Pour into a greased 8x12 pan. Sprinkle 1/2 cup brown sugar and 1 cup pecans over the batter. Bake at 350 for 45 minutes. Topping: melt 1 1/2 sticks of butter , add 3/4 cup white sugar and 5oz can of milk. Boil for 2 minutes and add 1 cup flaked coconut. Spread onto cake while hot after coming out of the oven. Let cool
Number of Servings: 
Brenda Ross
Cake, Pineapple, Coconut