2 c. self-rising flour
2 c. sugar
1 tsp. vanilla
1 can crushed pineapple (juice and all)
Bake at 350 degrees for 30 to 40 minutes.
1 stick butter
1 c. sugar
2/3 c. Pet milk
1 c. coconut
1 c. chopped pecans
Bring butter, sugar and Pet milk to a boil; boil 5 minutes. Take off
heat, stir in coconut and pecans. Pour over hot cake.
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