Oven Preparation: Begin by preheating the oven to 350º F. Concurrently, prepare a 9×13-inch baking dish by applying a light coating of grease.

Batter Composition: In a substantial mixing bowl, combine the eggs, both types of sugar, vegetable oil, and crushed pineapple (inclusive of its juice). Methodically fold in the all-purpose flour, baking soda, and salt until the mixture is uniformly blended.

Cake Assembly: Carefully transfer the resultant cake batter into the greased baking dish.

Baking Process: Place the dish in the preheated oven and bake for approximately 25-30 minutes. To verify the cake's readiness, insert a toothpick into its center; a clean removal indicates that the cake is adequately baked.

Icing Preparation: While the cake is baking, commence the preparation of the icing. In a large saucepan, amalgamate the evaporated milk, granulated sugar, and unsalted butter. Heat this mixture over a high setting until it reaches boiling.

Icing Simmering: Upon reaching a boil, reduce the heat to a simmer and continue for a duration of 10 minutes.

Final Icing Composition: Remove the saucepan from the heat. Swiftly incorporate the shredded coconut, toasted pecans, vanilla extract, and salt, ensuring a thorough mixture.

Finishing Touches: Once the cake is removed from the oven, immediately distribute the prepared icing over the surface of the cake, ensuring it is evenly covered. Allow the cake to rest, enabling the icing to set, before proceeding to slice and serve.