Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
Add the crushed pineapple (juice and all) and mix to combine.
Stir in baking soda, flour, and salt until just incorporated—don’t overmix.
Fold in the pecans and shredded coconut.
Pour the batter into the prepared baking dish and bake for about 35–40 minutes, or until golden brown and a toothpick comes out clean.
While the cake is baking, combine the butter, 3/4 cup sugar, evaporated milk, and the second teaspoon of vanilla in a saucepan.
Bring it to a gentle boil over medium heat, stirring often, until it thickens slightly (about 5–7 minutes).
When the cake comes out of the oven, immediately pour the hot topping over the warm cake, spreading it evenly.
Let it cool slightly—if you can wait—before digging in. Best served warm!