1. Preheat the oven to 350 F.
2. Grease and flour a 9-by-13-by-2-inch baking pan.
3. Combine the flour, 1 1/2 cups of sugar, baking soda, and salt.
4. In a mixing bowl with an electric mixer, beat the eggs with the undrained pineapple; stir in dry ingredients, blending well.
5. Pour the batter into the baking pan. Bake the Cajun cake for 30 minutes or until a wooden pick or cake tester inserted in the center comes out clean.

Topping

1. About 20 minutes before the cake is done, combine the evaporated milk, 1 cup of sugar, and the butter in a saucepan. Place the saucepan over medium heat and bring to a boil. Reduce the heat to medium-low maintain a boil and cook for 12 minutes, stirring frequently. Beat until thickened and then stir in the vanilla, coconut, and pecans.
2. Spread the coconut topping over the hot cake.