Mexican Wedding Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups white sugar
• 2 eggs

• 1 (20 ounce) can crushed pineapple, with juice
• 1 cup white sugar
• 1/2 cup butter
• 1 cup evaporated milk
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions

1. 1

   Preheat oven to 350*F.

2. 2

   Grease and flour one 9X13 baking pan.

3. 3

   Combine flour, soda, salt and 2 cups sugar; set aside.

4. 4

   Beat the eggs and add them to the flour mixture.

5. 5

   Stir in the pineapple and juice until just blended.

6. 6

   Pour batter into the prepared pan.

7. 7

   Bake for 30 minutes or until a toothpick inserted into cake comes out clean.

8. 8

   To make frosting bring 1 cup sugar, butter and evaporated milk to a boil in a medium saucepan.

9. 9

   Boil for 2 minutes, watching carefully to be sure it doesn't burn.

10. 10

    Stir the mixture frequently while cooking.

11. 11

    REmove from heat and stir in the vanilla, coconut and pecans.

12. 12

    Beat until it cools to lukewarm, then pour over the cooled cake.