Instructions:
1. Start by preheating the oven to 325°F. Prepare your baking dish with a light coating of cooking spray.
2. In a large bowl, mix the flour and baking soda. In a separate bowl, combine eggs, sugar, pineapple, and vanilla extract.
3. Create a well in the flour mixture and add the egg mixture. Whisk or use an electric mixer to blend without overmixing.
4. Pour the batter into the baking dish, spreading evenly. Bake for 40-45 minutes, until a toothpick comes out clean. Let cool for 10-15 minutes.
5. For the icing, melt butter in a saucepan over medium-high heat. Add sugar, then milk, and stir. Turn off heat and add coconut and pecans.
6. Spread the icing evenly over the cake. Allow the cake to cool and set for 5-10 minutes before serving.
Additional Notes:
The cake is best enjoyed within a day of making. Store leftovers in the fridge for up to 2 days.
For a twist, top the cooled cake with cool whip or substitute blueberries for pineapple. Peaches or mandarin oranges are also great alternatives.
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