Pineapple Sheet Cake

Ingredients for cake:
2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1 (20 ounch) can crushed pineapple, with juice
1 teaspoon vanilla

Ingredients for topping:
1/2 cup white sugar
1/2 cup chopped pecans
1/2 cup butter
1 (5 ounce) can evaporated milk (I accidentally used a 12-oz. can = too much)
1 teaspoon vanilla
1 cup flaked coconut

Directions:
--Preheat oven to 350 degrees - grease a COOKIE SHEET (original recipe calls for 9x13, but we want thinner squares to serve - this might change the cooking time).
--Stir together flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanille. Mix until well blended - pour into prepared pan.
--Bake for 30 to 35 minutes until a toothpick comes out clean (it'll be really moist from the pineapple and oil).
--To make topping: combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally until mixture thickens. Poke holes in the cake and pour mixture over the top.