Special thanks to: KB, Odin, IL Servings: 20 Directions: Cake: 2c sugar, 2 eggs, 2c flour, 1 tsp soda, 1/2c oil, and 1 large can pineapple, undrained. Mix dry ingredients together. Add oil, eggs and pineapple. Mix thoroughly. Bake in a greased sheet pan for 25 minutes at 350 degrees. Icing: 2/3 c evaporated milk, 1c sugar, 1 stick butter, 1 c Surratt Farms pecans, and 1 c coconut. Boil milk, sugar and butter for 10 minutes, stirring constantly. Add pecans and coconut. Spread evenly over warm cake. Special Notes: This recipe has been in my family for year. It is a very moist and delicious cake. The size is great for taking to large family or social gatherings. It also freezes well. I hope you enjoy it as much as my family and friends do.