Cooking Instructions:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the flour, 2 cups of granulated sugar, eggs, crushed pineapple (with juice), and baking soda. Mix until everything is well incorporated.

Pour the batter into a greased 9x13 inch pan and bake in the preheated oven for 28 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Once the cake is baked, remove it from the oven and use a skewer or the handle of a wooden spoon to poke holes evenly across the surface of the cake.

In a saucepan, combine the butter, evaporated milk, 1 cup of granulated sugar, and vanilla. Cook over medium heat, stirring constantly until the mixture thickens.

Remove the saucepan from heat and stir in the chopped nuts and sweetened shredded coconut.

Pour the hot topping over the hot, poked cake, ensuring it fills the holes and coats the top evenly.

Allow the cake to sit for about 5 minutes before serving.

For best results, let the cake cool slightly but serve it warm to maximize the flavor of the topping. This cake is known for its irresistible taste, making it ideal for sharing with family and friends.

This cake can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream.

Additionally, feel free to experiment with different types of nuts or omit them altogether to suit your taste.

This cake is forgiving and versatile, making it a great choice for any occasion!