Texas Tornado Cake

2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 can (20 ounces) crushed pineapple with juice
2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened shredded coconut

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13-inch baking dish.

In a large mixing bowl, combine flour, sugar, baking soda, vanilla extract, eggs, and the entire can of crushed pineapple with its juice. Mix until thoroughly combined.

Fold in the chopped pecans and sweetened shredded coconut into the batter until evenly distributed.

Pour the batter into the prepared baking dish, spreading it out evenly with a spatula. If desired, top with more chopped pineapples and/or pecans.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for about 10 minutes before serving to let the flavors meld together.