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2 cups all-purpose flour (about 8 ½ oz.)

2 cups sugar

1 ¼ tsp. baking soda

¾ tsp. table salt

2 large eggs

2 tsp. vanilla extract

1 (20-oz.) can crushed pineapple in juice, undrained

½ cup unsalted butter

¼ tsp. table salt

1 cup sugar

⅔ cup evaporated milk

1 cup chopped toasted pecans

1 cup flaked sweetened coconut

1 tsp. vanilla extract

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1. Preheat oven to 350°F. Line a 13 x 9–inch metal baking pan with parchment paper.

2. To prepare cake, whisk together flour, sugar, baking soda, and salt in a large bowl. Make a well in center of mixture and crack in eggs; whisk eggs until lightly beaten. Add vanilla and pineapple and stir until well blended.

3. Pour batter into prepared pan. Bake at 350°F until a wooden pick inserted in center comes out clean, about 33 to 36 minutes. Immediately poke holes all over cake with the handle of a wooden spoon.

4. To prepare topping, melt butter in a medium saucepan over medium-high heat. Stir in salt. Continue cooking, stirring occasionally, until butter is nutty-fragrant and browned to the color of caramel, 3 to 4 minutes. Stir in sugar and evaporated milk; bring to a boil. Reduce heat to medium (or temperature needed to keep mixture at a vigorous boil); cook until slightly thickened, 3 to 5 minutes. Remove pan from heat and stir in pecans, coconut, and vanilla. Pour hot topping over cake, spreading evenly. Serve cake warm, at room temperature, or chilled.

Options: rum or bourbon in place of vanilla in cake batter, added cinnamon or nutmeg.