Moist Pineapple Cake
|Flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Canned crushed pineapple in heavy syrup||20 Ounce (1 Can, No. 2 Size)|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Pet milk||5 Ounce (1 Small Can)|
|Shredded coconut||1 Can (10 oz)|
|Chopped nuts||1 Cup (16 tbs)|
Cake: Preheat oven to 350°.
Mix all ingredients together and bake in 13 x 9-inch pan for 30 to 35 minutes.
Icing: In saucepan, combine sugar, butter and milk; cook until butter melts.
Bring to boil and cook for 4 minutes.
Add coconut and chopped nuts.
Pour over cake while hot.