Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 2 cups | Sugar |
| 2 cups | Crushed pineapple; undrained |
| 2 cups | Flour |
| 2½ tablespoon | Baking powder |
| ¼ teaspoon | Salt |
| 1 cup | Sugar |
| 1 \N | Stick butter or margarine |
| 1 can | (5.3-oz) evaporated milk |
| 1 cup | Flaked coconut |
| 1 cup | Chopped pecans |
| ½ teaspoon | Vanilla |
| ½ teaspoon | Lemon extract |
TOPPING
Beat eggs & sugar until light & fluffy; stir in undrained pineapple, add flour which has been sifted with baking powder; mix well. Pour into greased, floured 13x9x2-inch pan. Bake at 350 for 25-30 minutes. Spread topping over hot cake. Topping: Mix sugar, margarine & milk in saucepan; boil 2 minutes. Remove from heat & add remaining ingredients.
MRS DAVID (LYNN) SMITH
MRS S. CLAYTON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .