Dr. Lloyd here with another delicious dish from my old friend Pineapple Pete.
INGRIEDIENTS:
2 c. Flour
1 1/2 c. Sugar
2 tsp. Baking Soda
Dash of Salt
2 Eggs
1 tsp. Vanilla
20 oz. Can Crushed Pineapple (entire contents, NOT drained)
PREPARATION:
Combine dry ingredients. Add other ingredients and mix. Pour into a greased and floured 9 x 12 inch cake pan and bake about 45 min-utes at 325 degrees. Frost with Coconut Icing.
COCONUT ICING INGRIEDIENTS:
1 c. Sugar
1/2 c. Evaporated Milk (4 oz. out of a 5 oz. can)
3/4 Stick Margarine (6 tbsp.)
1/2 c. Nuts
1 c. Coconut
Cook icing 2 minutes after margarine melts. Pour over hot Moist Pineapple Cake.
Enjoy!