Preheat the oven to 350 degrees Fahrenheit (175°C). Grease a 9x13-inch baking pan with butter.

In a large mixing bowl, combine flour, sugar, baking soda, eggs, vanilla extract, and crushed pineapple.

Pour the cake batter into the prepared baking pan and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once the cake is out of the oven, use the handle of a wooden spoon to poke several holes evenly across the surface of the cake.

In a medium-sized saucepan, heat butter, sugar, evaporated milk, and vanilla extract over medium heat until it comes to a boil.

Stir in the chopped pecans and sweetened coconut flakes. Continue cooking and stirring for about 5 minutes, ensuring the mixture is well combined and slightly thickened.

Evenly pour the prepared topping over the cake, allowing it to seep into the holes.

Once the cake has cooled slightly, slice it into portions and enjoy the delicious combination of pineapple-infused cake with the rich pecan and coconut topping.