1 (15 1/2 oz.) can crushed pineapple, drained (reserve 1/2 c. juice)
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter
1/2 c. sugar
1/3 c. evaporated milk
1/2 c. coconut, flaked
1/2 c. pecans, chopped
1 tsp. vanilla
Toasted coconut and pineapple slices (optional)

Cream 1/2 cup softened butter. Gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer. Add eggs one at a time, beating well after each. Combine flour, baking powder, soda and salt. Add flour mixture to creamed mixture alternately with juice. Mix until just blended after each addition. Stir in crushed pineapple. Pour into greased and floured 10 inch Bundt pan. Bake at 350 degrees for 50 to 55 minutes. Cool in pan. Remove and place on a plate.

Combine 1/2 cup butter with 1/2 cup sugar, evaporated milk, 1/2 cup coconut and pecans in small saucepan. Bring to a boil, reduce heat and simmer 3 minutes. Stir in vanilla. Spoon on top of warm cake. Sprinkle with toasted coconut and garnish with pineapple slices.