Pineapple-Coconut Cake with Warm Coconut Icing

1/2 cup (1 stick) butter, melted
2 cups sugar
2 large eggs, lightly beaten
1 (20-ounce) can crushed pineapple, undrained
2 cups self-rising flour
1 teaspoon vanilla extract

Preheat oven to 325F. Grease and flour a 13x9x2-inch baking pan.
In a large bowl, combine butter, sugar, and eggs; mixing well. Stir in pineapple, flour, and vanilla. Pour mixture into prepared baking pan.
Bake 40 to 50 minutes. Remove from oven; pour icing over hot cake. Return cake to oven and
bake 10 minutes, or until icing is bubbly.

Warm Coconut Icing

1/2 cup (1 stick) butter
1 cup sugar
1(5-ounce) can evaporated milk
1 (3.5-ounce) can coconut
1 cup chopped pecans
1 teaspoon vanilla extract

In medium saucepan, combine butter, sugar, and eveporated milk. Bring to a boil over
medium-high heat; boil 4 minutes, stirring constantly; remove from heat.
Stir in coconut, pecans, and vanilla. Pour over hot cake.