Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 13 x 9–inch metal baking pan with parchment paper.
- To prepare the cake, whisk together the flour, sugar, baking soda, and salt in a large bowl.
- Make a well in the center of the dry ingredients and crack in the eggs. Whisk the eggs until lightly beaten.
- Add the vanilla extract and crushed pineapple (with its juice) to the bowl. Stir until the batter is well blended.
- Pour the batter into the prepared baking pan.
- Bake at 350°F (175°C) for 33 to 36 minutes, or until a wooden pick inserted into the center comes out clean.
- Immediately after removing the cake from the oven, poke holes all over the top using the handle of a wooden spoon.
- To prepare the topping, melt the butter in a medium saucepan over medium-high heat. Stir in the salt.
- Continue cooking the butter, stirring occasionally, until it is nutty-fragrant and browned to a caramel color, about 3 to 4 minutes.
- Stir in the granulated sugar and evaporated milk. Bring the mixture to a boil.
- Reduce the heat to medium (or the temperature needed to maintain a vigorous boil) and cook for 3 to 5 minutes, until the topping is slightly thickened.
- Remove the saucepan from the heat. Stir in the chopped pecans, flaked coconut, and vanilla extract.
- Pour the hot topping evenly over the cake. Serve the cake warm, at room temperature, or chilled.
Notes
This cake is best enjoyed within a few days. Store any leftovers covered at room temperature or in the refrigerator.