Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large bowl, combine the crushed pineapple (with juice), eggs, vanilla extract, and sugar. Stir until smooth.
Add the flour and baking soda, mixing until just combined into a smooth batter.
Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the frosting: in a small saucepan, combine butter, evaporated milk, and sugar. Bring to a gentle boil, stirring constantly, until smooth and slightly thickened (about 5 minutes).
Pour the warm frosting over the hot cake immediately after removing it from the oven, allowing it to soak in.
Sprinkle shredded coconut and nuts on top if desired. Let the cake cool completely before slicing.
Serving and Storage Tips:
