HAWAIIAN SPONGE CAKE

FOR THE CAKE:
2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 (20 oz) can crushed pineapple
2 eggs, lightly beaten
FOR THE CREAMY FROSTING:
3/4 cup sugar
3/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup chopped nuts
1/2 cup flaked coconut

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 13x9-inch pan.

In large bowl, combine flour, sugar, baking soda and salt. Add undrained pineapple and eggs. Stir until combined. Pour batter into prepared pan.

Bake at 350 degrees F for 30 minutes, or until done. Cool in pan for 10 minutes.

Spread creamy frosting over hot cake in pan.

TO MAKE THE CREAMY FROSTING:
Combine 3/4 cup sugar, evaporated milk, butter, and vanilla in a saucepan. Bring to a boil. Boil about 7 minutes, stirring until mixture is thickened.

Stir in 1/2 cup chopped nuts and 1/2 cup flaked coconut.

Source: Women's Circle magazine, 1992