Step 1

Preheat oven to 350 degrees. Spray a 3-qt 13x9 baking pan with cooking spray; set aside.

Step 2

Mix together flour, baking soda and salt; set aside. 2 c. flour, 2 tsp baking soda, 1/2 tsp salt

Step 3

Combine eggs, vegetable oil, pineapple (with juice from can), sugar and brown sugar then whisk until well combined. 2 eggs, 1/4 c. oil, 1 can pineapple, 1 c. sugar, 1/2 c. brown sugar

Step 4

Stir flour mixture into wet ingredients until mixed well. Pour batter into prepared pan then bake at 350 degrees for 25-30 minutes or until golden brown and toothpick inserted in middle comes out clean.

Step 5

While cake is baking, prepare the icing (below).

Step 6

Heat and stir evaporated milk, butter, sugar and salt in a saucepan over medium-high heat until mixture starts to boil. 1 can milk, 1 c. butter, 1.5 c sugar, 1/4 tsp salt

Step 7

Reduce heat to medium-low then boil mixture for 10-15 minutes or until caramel colored and thickened; stirring occasionally.

Step 8

Remove from heat then stir in vanilla, coconut and pecans. Let icing cool 5 minutes then spread over warm cake. 1 tsp vanilla, 1 bag coconut, 1.25 c pecans

Step 9

Rest cake, uncovered, 2 hours before serving.

Step 10

Once cool, cover to store.