• Preheat the oven to 350°F. Grease and flour a 9-by-13-by-2-inch baking pan.
  Butter and flour
• Combine the flour, 1 1/2 cups of sugar, baking soda, and salt.
  2 cups all-purpose flour | 1 1/2 cups sugar | 1 1/2 tsp baking soda | 1/2 tsp salt
• In a mixing bowl with an electric mixer, beat the eggs with the undrained pineapple; stir in dry ingredients, blending well.
  2 large eggs | 2 (8-ounce) cans crushed pineapple
• 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

• About 15 minutes before the cake is done, combine the evaporated milk, 1 cup of sugar, and 1/2 cup of butter in a saucepan. Place the saucepan over medium heat and bring to a boil. Reduce the heat to medium-low to maintain a boil, and cook for 12 minutes, stirring frequently. Whisk or beat until thickened, and then stir in the vanilla, coconut, and pecans.
  2/3 cup evaporated milk | 1 cup granulated sugar | 1/2 cup butter | 1 tsp vanilla extract | 1 1/2 to 2 cups sweetened flaked coconut | 1 cup chopped pecans
• Spread the coconut topping over the hot cake.