Pineapple Sheet Cake

Pineapple Sheet Cake Cake: 2 Cups Sugar 2 Cups All-Purpose Flour 1/2 Cup Vegetable Oil 2 Large Eggs 1 20 Ounce Can Crushed Pineapple with juice 1 teaspoon Baking soda 1 teaspoon Vanilla 1/4 teaspoon Salt Icing: 1 Cup Sugar 1/2 Cup Butter 2/3 Cup Evaporated Milk 3/4 Cup Sweetened Shredded Coconut 1/2 Cup Pecans, Chopped Preheat oven to 375 degrees F. Grease a 15x10x1 inch pan. In a medium mixing bowl, mix together cake ingredients until smooth. Pour into prepared pan. Bake 20-24 minutes, until a toothpick comes out clean. Meanwhile, make icing; Combine sugar, butter, and evaporated milk and boil. Reduce heat and simmer 10 minutes. Add coconut. Pour icing over hot cake. Spread pecans on top. Cool and serve.