Pineapple Cake with Coconut Topping

1/2 cup butter, melted
1 cup sugar
2 large eggs
20 oz crushed pineapple with juice
2 cups flour
1 tsp baking powder
1 tsp vanilla extract

coconut topping

1/2 cup butter
3/4 cup sugar
5 oz evaporated milk
3/4 cup sweetened flaked coconut
1 cup chopped pecans
1 tsp vanilla extract

Preheat oven to 325 degrees. In a large bowl, combine butter, sugar, and eggs. Mix everything well. Stir in the pineapple, flour, baking powder, and vanilla. Bake in a 13x9-inch greased and floured baking dish for 50 minutes.

In a medium saucepan bring the butter, sugar, and milk to a boil and boil it for about 4 minutes over medium-high heat; you have to stir constantly. Remove from heat and stir in the coconut, pecans, and vanilla.

Spread the coconut mixture over the hot cake and return the cake back to the oven and bake it until the top is browned.

Enjoy.