Cooking Instructions:

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, sugar, baking soda, eggs, and undrained crushed pineapple. Mix well for about 3 minutes until the batter is smooth and well combined. This cake is known for its moist and tender texture due to the addition of pineapple.

Pour the cake batter into a 9×13 inch ungreased and unfloured baking pan. Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the topping. In a saucepan, combine evaporated milk, sugar, butter, and vanilla extract. Bring the mixture to a boil, then add the chopped pecans and shredded coconut. Cook for an additional 2 minutes, stirring frequently.

Once the cake is done baking, remove it from the oven and immediately pour the pineapple and coconut topping over the hot cake, spreading it evenly.

Allow the cake to cool slightly before serving. For best results, let the cake sit at room temperature for about 4 hours or refrigerate until ready to serve.