Pineapple Cake With Pecan Coconut Icing

Using canned milk.

From the box of F.T. from Great Bend, Kansas.

Pineapple Cake With Pecan Coconut Icing

1 stick oleo
1-1/2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1/2 tsp. salt
3/4 c. nuts
1 (16 oz.) can crushed pineapple, undrained

Mix all together by hand. Bake in a greased and floured 9 x 13 inch pan at 350 deg. for 20 minutes, maybe a little longer.

1 stick oleo
1/2 c. canned milk
1/2 c. sugar
1/2 c. nuts (pecans)
1 c. coconut
1 tsp. vanilla

Boil oleo, sugar, and milk for 8 minutes. Add nuts and coconut. Pour onto warm cake.

From the kitchen of Fern [Henbler?]

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