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.
 
 
"Blessed are those who hunger and thirst for righteousness, for they shall be satisfied." (Matthew 5:6)