Mexican Wedding Cake - cooking recipe

Ingredients

2 eggs
20 oz. can crushed pineapple and juice
2 c. sugar
2 tsp. salt
2 c. flour
1/2 c. nuts, chopped
1/2 c. coconut, chopped

Preparation

Mix in order given.
Beat well.
Bake in a greased 9 x 13-inch floured pan at 350\u00b0 for 35 to 40 minutes.