Step 1

Preheat oven to 325 degrees.

Step 3

Grease and flour a 10-inch Bundt pan or spray with Baker's Joy non-sticking cooking spray that includes flour.

Step 5

To make the cake:

Step 7

In a medium bowl, sift together flour, baking soda and salt. Add sugar, then eggs, 1 at a time. Fold in pineapple. Pour into prepared pan and bake for 45 to 55 minutes or until a toothpick inserted comes out clean and the edges begin to brown and pull away from the pan.

Step 9

Allow cake to cool for at least 10 mintues, then turn out onto a wire rack or cake stand to cool completely.

Step 11

With the oven still heated, spread shredded coconut onto a baking sheet in an even layer and toast for about 3 mintues.

Step 13

While cake is cooling, make the topping:

Step 15

Combine sugar, butter, evaporated milk and vanilla in a medium saucepan, and boil slowly for 5 to 6 minutes. Remove from heat and stir in pecans.

Step 17

Place cake on a cake stand with extra room (for runaway topping). Pour half of topping over entire cake while cake is still hot. Use remaining topping to serve alongside cake for extra drizzle. Sprinkle toasted coconut on top of cake.

Step 19

Makes 8-10 servings.