1. Prepare the Cake Batter

1. Preheat oven to 350°F (175°C).
2. Grease and lightly flour a 9×13-inch baking dish.
3. In a large mixing bowl, combine the crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Mix well.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet mixture until fully combined.

2. Bake the Cake

1. Pour the batter into the prepared baking dish and smooth the top.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool slightly while preparing the icing.

3. Make the Coconut-Pecan Icing

1. In a medium saucepan over medium heat, combine evaporated milk, butter, and sugar.
2. Stir continuously until the mixture thickens and turns golden (about 10 minutes).
3. Remove from heat and stir in shredded coconut, chopped pecans, vanilla extract, and salt.

4. Assemble and Serve

1. Spread the warm icing evenly over the warm cake, allowing it to soak in.
2. Let the cake cool completely before slicing.
3. Serve as is, or with a scoop of vanilla ice cream for extra indulgence!