PINEAPPLE SHEATH CAKE

1 1/2 cups sugar
2 eggs
2 cups all-purpose flour
2 tsp. soda
1 large can, crushed pineapple

Icing:

1 1/2 cups sugar
1 stick oleo
4 oz. milk
2 tsp. vanilla

Cream sugar and eggs. Add flour and soda, then pineapple. Pour into a buttered 9 X 13 inch pan and bake for 45 minutes in a 300* oven.
Combine all ining ingredients and bring to a boil, then let boil for 3 minutes. Pour over hot cake and sprinkle 1 cup coconut and 1 cup chopped pecans on top.
Elise Jefferies

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