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Pop all the cake ingredients into a bowl and mix everything together.
Pour into a lined slice tin and bake at 180°C for 35–40 minutes.
Stab your cake all over with a fork (about 30 times). Trust me, this is the secret to soaking up all the goodness!
In a saucepan, melt the butter, evaporated milk, and sugar over medium heat until it boils.
Remove from heat and stir in coconut and pecans.
Pour the warm topping over your cake and spread it out evenly.
Chill in the fridge for a few hours so all that creamy, coconutty goodness soaks in.