Serves 12

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking soda
1 15 oz. can crushed pineapple, undrained
2 eggs

Icing:
1 stick (8 tbsp) butter
3/4 cup granulated sugar
1/2 cup milk
1 tsp vanilla
1 cup shredded sweetened coconut
1 cup chopped pecans

Preheat oven to 350.
In a large bowl, stir flour, 1 1/2 cups sugar, and baking soda.
Add pineapple and eggs and stir well to combine.
Bake for 30-35 minutes.
Begin icing once you remove the cake from the oven by heating butter, sugar, and milk to a boil. Stir often.
Add vanilla, coconut, and pecans. Boil for about 2 to 3 more minutes.
Pour over warm cake. Allow the cake to cool for about 30 minutes to an hour before serving.