Pineapple Sheet Cake

INGREDIENTS

2 cups sugar

1 teaspoon baking soda

2 cups flour, sifted 3 times

2 eggs

pinch salt

1/2 cup oil

1 large can crushed pineapple, drained

DIRECTIONS

Spray a large cookie sheet (w/sides) generously with cooking spray.  Mix dry ingredients.  Add remaining ingredients and mix well.  Pour into prepared cookie sheet.  Bake at 350 degrees for 25 minutes. Begin preparing icing. Pour icing over hot cake when it comes out of oven.   

Coconut Frosting

INGREDIENTS

2/3 cup evaporated milk

1 stick margarine

1 cup sugar

1 cup pecans, chopped

2 cups coconut

jelly beans, optional

DIRECTIONS

Mix evaporated milk, margarine and sugar in medium saucepan.  Heat, on low heat, to boiling.  Continue to boil, stirring constantly, for 8 minutes.  Beat, with an electric mixer, until thickened.  Add chopped nuts and 1 cup coconut.  Spread onto hot cake.  Let cool.  Sprinkle remaining 1 cup coconut on top.  Optional:  add jelly beans to top of cake.