In a large mixing bowl, combine cake mix, egg substitute, sour cream, applesauce and water. With electric mixer, beat on low speed 2 minutes.
Grease skillet with natural butter (optional). Heat to 225 degrees F. Pour cake batter into skillet. Level with spatula. Cover. Bake 50 minutes, or until sides start to brown and pull away slightly from edges. Toothpick inserted in cake should come out dry, but may not come out clean.
Meanwhile, combine pineapple and sugar in a 1-quart saucepan. Bring to a boil. Let cool.
Let cake cool completely uncovered. Shake skillet lightly to loosen cake. Poke holes in cake with fork. Pour pineapple juice and pineapple over cake. Spread evenly with a spatula. Sprinkle with coconut.
In a small bowl, combine pudding mix, milk and coconut extract. Beat with a wire whisk 2 minutes. Let set 5 minutes. Spread over cake.
Spread whipped topping over cake and sprinkle with pecans.