1. Prepare Oven and Pan:

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13 inch baking pan well.

2. Mix the Cake Batter:

• In a single large bowl, combine the all-purpose flour, granulated sugar, eggs, baking soda, salt, the entire can of crushed pineapple with its juice, chopped pecans, and vanilla extract.
• Stir with a spoon or spatula until all ingredients are well blended and no dry streaks remain. Do not overmix.

3. Bake the Cake:

• Pour the batter into the prepared 9×13 inch pan and spread it evenly.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

4. Make the Topping (While Cake is Baking or Warm):

• While the cake bakes or shortly after it comes out, make the topping. In a medium saucepan over medium heat, combine the butter, evaporated milk, and 1 cup granulated sugar.
• Bring the mixture to a boil, stirring constantly.
• Once boiling, continue to cook and stir constantly for 5 minutes.
• Remove the saucepan from the heat. Stir in the shredded coconut.

5. Top the Cake:

• As soon as the topping is ready, and while the cake is still warm (freshly out of the oven or within a few minutes), pour the hot coconut mixture evenly over the cake while it is still in the pan.

6. Cool Completely:

• Allow the cake to cool completely in the pan on a wire rack. The topping will set as it cools, soaking slightly into the cake.

7. Serve:

• Slice and serve the cake directly from the pan. The recipe notes suggest serving it chilled or at room temperature.