2 cups all purpose flour
2-1/2 cups sugar (divided - 1/2 for cake 1/2 for frosting)
2 teaspoons baking soda
1 (20 oz) can crushed pineapple in syrup
2 eggs
1/2 cup vegetable oil
1 stick butter
1 (5.33 oz.) evap milk
1 cup shredded coconut
1 cup chopped nuts (walnuts or pecans)
1/2 teaspoon vanilla
Preheat oven to 350; lightly grease 9 x 13 pan. Combine flour, 1-1/4 c. sugar and baking soda in large bowl. Add UNDRAINED pineapple, eggs and oil and mix thoroughly. pour batter into prepared pan. Bake 30 minutes or until tester comes out clean from center of cake. Cool cake.
Mix butter, milk and remaining 1-1/4 cup sugar in large saucepan. Bring to boil over medium high heat and continue boiling without stiring for 3 to 4 minutes. Remove from heat and add coconut, nuts and vanilla. Pour over cooled cake.