Commence by preheating the oven to a temperature of 350º F. Simultaneously, prepare a 9x13-inch baking dish by lightly greasing it.

In a large mixing bowl, amalgamate the eggs, granulated sugar, brown sugar, vegetable oil, and crushed pineapple (with its juice). Subsequently, fold in the all-purpose flour, baking soda, and salt until well integrated.

Transfer the cake batter to the previously prepared baking dish.

Bake in the preheated oven for approximately 25-30 minutes. It is crucial to ensure that the cake is adequately baked by inserting a toothpick into its center; if it emerges clean, the cake is ready.

Concurrently, as the cake bakes, prepare the icing. In a sizable saucepan, combine the evaporated milk, granulated sugar, and unsalted butter. Place this mixture over high heat until it reaches a boiling point.

Once boiling, reduce the heat to a simmer and maintain for 10 minutes.

Post simmering, remove the saucepan from the heat. Immediately incorporate the shredded coconut, toasted pecans, vanilla extract, and salt, stirring until well combined.

Upon removal of the cake from the oven, promptly pour the prepared icing over its surface, ensuring an even distribution. Allow the cake to rest, permitting the icing to set, prior to slicing and serving.