Ingredients

2 C. flour
1-1/2 C. sugar
2 tsp. baking soda
Dash of salt
2 eggs
1 tsp. vanilla
20 ounce can crushed pineapple (entire contents, NOT drained)
Coconut icing:
1 C. sugar
1/2 C. evaporated milk (4 ounces out of a 5 ounce can)
3/4 stick margarine (6 Tbsp.)
1/2 C. nuts
1 C. coconut

Cooking Instructions

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: Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)