Butter and flour a 9 x 13 pan. Preheat oven to 325
Whisk flour, sugar, cinnamon, salt together in a separate bowl
Whisk eggs, oil, buttermilk, vanilla until well incorporated. Then mix pineapple, coconut and pecans
Add liquid into the dry ingredients gently fold together by hand until all is combined and you can no longer see the dry ingredients. Don’t overmix.
Pour batter into the buttered and floured pan, bake for 50 minutes or until you can gently press on the top of the cake and it is firm
For the syrup add sugar, buttermilk, butter, salt, vanilla and pineapple juice to a pot and cook until sugar has dissolved and syrup has come together.
While cake is hot, poke holes in the cake with a fork and pour the cake syrup over it. The cake will soak up the syrup. Refrigerate and let cake cool completely.
For the frosting Cream together with a mixer the butter and cream cheese. Then add in sugar, salt, vanilla, orange juice and zest. Beat together until fully incorporated.
Spread Frosting onto cooled cake. You can serve the cake at room temperature, cold or warm like they did in the restaurant. If you serve warm don’t put frosting first. Heat up and then put frosting on it, like a cinnamon roll.
