Mexican Wedding Cake

2 c. sugar
2 c. flour
2 tsp. baking SODA
2 eggs
1/2 c. chopped nuts
1/2 c. coconut
1 (15 oz.) can crushed pineapple with juice

Procedure:

Combine all ingredients in large bowl and mix with a spoon until smooth and pour into 9 x 13 inch greased pan. Bake at 350 degrees for 35 minutes. Serve plain or frost with cream cheese frosting.