Instructions

• Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick spray and set it aside.
• In a large mixing bowl whisk together 2¼ cups all-purpose flour (spooned and leveled), 1⅔ cups granulated sugar, 2¼ teaspoons baking soda, and ½ teaspoon salt until evenly combined.
• Add 20 ounces crushed pineapple (undrained), 2 large eggs (room temperature, beaten), and ½ teaspoon pure vanilla extract to the dry ingredients. Stir for 1 to 1½ minutes, or until no dry streaks remain and the batter is evenly combined.
• Pour the batter into the prepared 9×13-inch pan and spread it level.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
• While the cake bakes, make the glaze: in a 3- to 4-quart saucepan over medium-high heat combine 1 cup granulated sugar, ¾ cup evaporated milk, ½ cup sweet cream butter (salted), and 1½ teaspoons pure vanilla extract. Stir frequently to dissolve the sugar.
• Heat the mixture until it reaches a low, gentle boil, about 6 to 8 minutes, continuing to stir so it does not scorch.
• Reduce the heat to medium and add 1¼ cups chopped pecans and 1½ cups sweetened coconut flakes. Cook, stirring, for 3 to 4 minutes more, until the glaze starts to thicken slightly.
• Remove the saucepan from the heat.
• As soon as the cake is done baking, remove it from the oven and immediately pour the hot glaze evenly over the cake, using a spatula to spread the pecans and coconut if needed.
• Allow the cake to cool completely in the pan before slicing into fifteen 2½-inch × 3-inch slices and serving.