2 1/2 cups crushed pineapple, undrained
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
2 large eggs
2 1/2 cups all purpose flour

Icing:
1 cup evaporated milk
1 cup sugar
1/2 cup chopped pecans
1 stick margarine
1 cup coconut

Directions:
For Cake:

Preheat oven to 350 ° F

Measure all ingredients in large mixing bowl. Pour in 8x12 pan well greased with two layers of waxed paper on the bottom. Bake for 30 minutes

For Icing:
Heat sugar, margarine and milk to boiling. Stir once. Boil for 7 minutes. Add coconut and pecans. Beat util thick and cool. Pour icing over cake while still in the pan to make cake moist.

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