A delightful pineapple cake with a rich coconut-pecan topping and a creamy vanilla sauce.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Grease the bottom of a 9-inch square baking pan.
Use butter or non-stick spray for greasing.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
Sift the dry ingredients for a smoother batter.
Add the crushed pineapple, eggs, and vanilla extract to the dry ingredients and mix until well combined.
Mix at a low speed to avoid overmixing.
Pour the batter into the prepared baking pan.
Spread the batter evenly for uniform baking.
In a small bowl, mix the brown sugar, chopped pecans, and flaked coconut to create the topping.
Toast the pecans for added flavor.
Sprinkle the topping evenly over the batter.
Press the topping gently into the batter for better adherence.
Bake the cake in the preheated oven for 45-50 minutes.
Check doneness with a toothpick; it should come out clean.
In a small saucepan, melt the butter over medium heat.
Stir constantly to prevent burning.
Add the cream, sugar, and vanilla extract to the melted butter and stir until smooth.
Cook until the sugar is fully dissolved.
Pour the warm sauce over the freshly baked cake.
Ensure the cake is still warm to absorb the sauce.
Allow the cake to cool before serving.
Serve with a dollop of whipped cream for extra indulgence.
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