1️⃣ Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter. 🧈
2️⃣ In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple. Pour into your baking pan and bake for 40-45 minutes or until golden brown. 🍍
3️⃣ Poke several holes in the cake with the handle of a wooden spoon. 🕳️
4️⃣ In a medium-sized saucepan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil. Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly. 🥥
5️⃣ Pour your topping evenly over your cake, slice, and enjoy! 🍰
Notes 💡:
◻️ Remember, do not drain the pineapple when adding it to the mix; its juice is crucial for the cake’s moisture.
◻️ If you’re not a fan of coconut or pecans, feel free to leave them out or substitute them with walnuts or almonds.
◻️ This cake can be topped with cream cheese frosting instead of the traditional topping for a different flavor profile.
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