This cake was born on the bayou, and has a caramel pecan topping.
2 Cups Flour
1 ½ Cups Sugar
2 Teaspoons Baking Soda
1 (20 oz) Can Crushed Pineapple
2 Eggs, beaten
Mix above ingredients and bake in a greased and floured 9 X 13-inch pan in a preheated 350 oven for 25 minutes.
While cake is baking make frosting.
1 Stick Butter
Boil first 3 ingredients for 6 minutes , stirring constantly; remove from heat.
Add vanilla, coconut and pecans.
When cake comes out of the oven, carefully spread the topping on while cake is still hot..
1 Cup Sugar
1 (5 oz) can of Evaporated Milk
1 Teaspoon Vanilla
1 Cup Flaked Coconut
1 Cup Pecans, chopped