Set your oven to 180°C (350°F). Grease your baking pan lightly with oil or butter. This helps the cake come out easily after baking. Prepare everything before mixing for smooth work.

In a large bowl, add eggs, sugar, and crushed pineapple with juice. Mix well using a whisk or mixer. The mixture should look smooth and slightly thick.

Now add flour, baking soda, and salt into the wet mixture. Stir gently until everything combines well. Do not overmix, or the cake may become dense.

Pour in vanilla extract and mix again. If using walnuts, fold them in gently. The batter will be thick but moist from pineapple juice.

Pour the batter into the prepared pan. Spread it evenly. Bake for 30 to 35 minutes. Insert a toothpick to check. If it comes out clean, the cake is ready.

In a pan, melt butter on low heat. Add sugar and evaporated milk. Stir continuously until smooth and slightly thick. Add coconut and vanilla.

Mix well. If you love rich, buttery dessert toppings, you might enjoy browsing other indulgent butter-forward sweet treats on the site — the same principle of simple ingredients creating deep flavor is at work there too.

Once the cake is hot and fresh from the oven, pour the topping over it. Spread evenly. The topping will soak slightly into the cake, making it extra moist.

Let the cake cool for at least 20 minutes. Cut into slices and serve. It tastes even better when slightly warm or at room temperature.