Cake:
2 cups self rising flour
2 cups sugar
2 eggs
1 16 ounce crushed pineapple with juice
Topping:
1-1/2 cup sugar
1 stick butter
1 small can evaporated milk
1 cup coconut
1 cup pecans
Cake
In large mixing bowl, combine all ingredients. Mix well. Pour into greased and
floured 9 by 13 inch baking pan, or use baking spray. Bake at 350 degrees for 30 to 35 minutes.
This is good covered with foil while warm.
The moisture forms a sugary glaze, but if you like there is a topping.
Topping
In sauce pan, combine sugar, butter and evaporated milk, bring to a boil, and cook for 3 minutes. Remove from heat and stir in coconut and nuts. Mix well, and pour over cake. (This is a good topping on many cakes.)
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