Preheat your oven to 350°F (175°C) and grease the baking dish.

Combine the crushed pineapple with its juice, eggs, vegetable oil, granulated sugar, and brown sugar in a mixing bowl. Mix well until smooth.

Sift in the all-purpose flour, baking soda, and salt. Gently fold until incorporated.

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

Bake for 30–35 minutes until golden brown and a toothpick comes out clean.

In a saucepan, combine evaporated milk, butter, and granulated sugar over medium heat. Stir until the butter melts and the mixture simmers.

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

Once the cake is baked, pour the warm icing evenly over the top.

Let the cake cool to room temperature before slicing and serving.