Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a large mixing bowl, combine crushed pineapple with juice, eggs, oil, granulated sugar, and brown sugar. Mix until well blended.

Add flour, baking soda, and salt. Stir until fully incorporated—do not overmix.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.

While the cake bakes, make the icing: In a saucepan over medium heat, combine evaporated milk, butter, and sugar. Stir until butter melts and mixture begins to simmer.

Add shredded coconut, toasted pecans, vanilla extract, and salt. Stir and simmer gently for 5–7 minutes until thickened.

Once the cake is done and still warm, pour the icing evenly over the top.

Let the cake cool before slicing. Serve warm or at room temperature.