Ingredients

For the cake:
• 1 (20 oz) can crushed pineapple, undrained
• 2 cups (250g) all-purpose flour
• 1½ cups (300g) granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup (1 stick / 115g) unsalted butter, melted
• 1 tsp vanilla extract
• ½ cup sweetened shredded coconut (optional but recommended)

For the coconut-pecan glaze:
• ½ cup (1 stick / 115g) unsalted butter
• 1 cup (120g) powdered sugar
• 1–2 tbsp pineapple juice (from the can)
• ½ cup chopped pecans or toasted coconut flakes

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13″ baking pan.
In a large bowl, whisk together undrained pineapple, flour, sugar, baking soda, and salt.
Add eggs, melted butter, and vanilla. Stir until smooth. Fold in shredded coconut if using.
Pour into prepared pan. Bake 30–35 minutes until golden and a toothpick comes out clean.
Glaze: While cake bakes, melt butter in a saucepan. Remove from heat; whisk in powdered sugar and enough pineapple juice to make a thick but pourable glaze. Stir in pecans or coconut.
Immediately after removing cake from oven, pour warm glaze evenly over top.
Cool completely before slicing. The glaze will set into a soft, fudgy layer.