Do Nothing Tornado Cake

 Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter. 
 In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple. Pour into your baking pan and bake for 40-45 minutes or until golden brown. 
 Poke several holes in the cake with the handle of a wooden spoon. 
 In a medium-sized saucepan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil. Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly. 
 Pour your topping evenly over your cake, slice, and enjoy! 

Notes :

 Remember, do not drain the pineapple when adding it to the mix; its juice is crucial for the cake’s moisture.
 If you’re not a fan of coconut or pecans, feel free to leave them out or substitute them with walnuts or almonds.
 This cake can be topped with cream cheese frosting instead of the traditional topping for a different flavor profile.