20ouncescrushed pineapple in natural pineapple juiceundrained
2large eggsat room temperature and beaten
½teaspoonpure vanilla extract
Glaze
1cupgranulated sugar
¾cupevaporated milk
½cupsweet cream buttersalted
1½teaspoonspure vanilla extract
1½cupscoconut flakessweetened
1¼cupschopped pecans
Instructions
Cake
Preheat the oven to 350°F. Generously spray a 9x13-inch baking dish with nonstick spray. Set it aside.
Add the flour, granulated sugar, baking soda, and salt to a large mixing bowl. Whisk to combine the dry ingredients.
Add the undrained pineapple, beaten eggs, and vanilla. Stir for 1 to 1½ minutes, or until all the ingredients are completely incorporated.
Pour the cake batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted comes away clean. While the cake is baking, begin making the glaze.
Glaze
Using a 3 to 4-quart saucepan over medium-high heat, add the sugar, evaporated milk, butter, and vanilla extract, stirring often. Heat until the mixture reaches a low gentle boil, usually about 6 to 8 minutes.
Lower the heat to medium. Add in the chopped pecans and coconut flakes. Continue cooking for another 3 to 4 minutes until the mixture starts to thicken. Remove from the heat.
Once the cake has finished baking, pour the glaze over the cake, spreading the coconut and pecans evenly. Allow the cake to completely cool before slicing into fifteen 2½-inch x 3-inch slices and serving.