INGREDIENTS
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For the cake:
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2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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2 eggs
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1/4 cup vegetable oil
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1 20-ounce can crushed pineapple, with juice
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1 cup sugar
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1/2 cup brown sugar
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For the icing:
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1 12-ounce can evaporated milk
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1 cup (2 sticks) butter
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1 1/2 cups sugar
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1/4 teaspoon salt
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1 teaspoon vanilla
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2 cups sweetened, flaked coconut*
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1 cup chopped pecans