Preheat oven to 350*F (175*C). Grease
and flour a 10-inch bundt pan; set aside.
Drain pineapple, reserving 1/2 cup juice.
Set aside.
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 addition.
Combine flour, baking powder, soda and
salt; add to creamed mixture alternately with reserved pineapple
juice, beginning and ending with flour mixture. Mix just until
blended after each addition. Stir in crushed pineapple.
Pour batter into prepared bundt pan and
bake for 50 to 55 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan 10 to 15 minutes; remove
from pan and place on serving plate.
Combine 1/4 cup butter, 1/2 cup sugar,
evaporated milk, coconut and pecans in a small saucepan. Bring
to a boil; reduce heat and simmer 3 minutes. Remove from heat
and stir in vanilla. Spoon on top of warm cake. Cool. Sprinkle
with toasted coconut, if desired.
