Step 1

Arrange your oven racks so that they divide your oven into thirds.

Step 2

Prepare a 9x13” baking pan with cooking spray.

Step 3

In a large mixing bowl, combine the flour, sugar, baking soda, and salt with a whisk.

Step 4

Add the can of crushed pineapple (juice included), eggs, and vanilla extract to the bowl and whisk to combine.

Step 5

Pour the batter into the greased pan.

Step 6

Bake at 350°F on the upper oven rack for about 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Meanwhile, place the chopped pecans on a rimmed baking sheet and toast on the lower rack in the oven for about 5 minutes, or until the pecans are nicely toasted.

Step 8

Remove both the cake and pecans from the oven when they’re done and set them aside.

Step 9

Melt the butter in a saucepan over medium-high heat, then stir in the sugar, brown sugar, evaporated milk, and salt.

Step 10

Bring the mixture to a full boil, then continue boiling for 3 minutes or until slightly thickened.

Step 11

Remove the saucepan from heat and stir in the vanilla extract.

Step 12

Add three-quarters of the toasted pecan and all of the shredded coconut.

Step 13

Use a wooden skewer to poke holes all over the cake, stopping just short of the bottom of the cake.

Step 14

Pour the warm topping over the warm cake and gently spread it into an even later.

Step 15

Sprinkle the remaining pecans over the top, then allow the cake to cool for about at least an hour before serving.