Instructions:
In a large mixing bowl, combine the flour, sugar, baking soda, eggs, pineapple, oil, salt, and vanilla. Beat for 3 minutes until well mixed.
Pour the batter into a 9×13 inch ungreased and unfloured baking pan.
Bake in a preheated 350°F oven for 35 minutes.
While the cake is baking, make the topping. In a saucepan, bring the evaporated milk, sugar, butter, and vanilla to a boil.
Add the pecans and coconut and cook for an additional 2 minutes.
Pour the topping over the cake immediately after removing it from the oven.
Serve with Cool Whip or ice cream, if desired.
ENJOY!!
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