Cake:
1 ½ cups sugar
2 cups flour
2 tsp. baking soda
1 #303 can crushed pineapple
Mix ingredients by hand with a large spoon. Spread mixture in a “Pam-sprayed” 9 x 13 pan. Bake at 350 degrees for 35 minutes.
Frosting:
1 ½ cups sugar
1 stick oleo
1 small can of evaporated milk
½ cup coconut
Bring ingredients to a boil. Boil about 4 minutes. Pour over hot cake.
This recipe was given to me by Sharon Pease. Her husband, James, worked with me at Clearspan in Gulfport.