2 cups sugar
2 cups all-purpose flour
½ cup vegetable oil
1 (20-ounce) can crushed pineapple with juice
1 teaspoon baking soda
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup sugar
½ cup butter, cut into chunks
⅔ cup evaporated milk
pinch of salt
¾ cup sweetened shredded coconut
½ cup toasted pecans, chopped
Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
Combine all cake ingredients in a medium bowl.
Stir until evenly combined and then pour into prepared pan.
Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
Make icing while the cake bakes.
Combine sugar, butter, evaporated milk, and salt in a medium saucepan.
Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
Add the coconut to the icing. Pour icing over hot cake.
Sprinkle with pecans. Let cake cool before cutting.