• Preheat oven to 350°F (175°C).
• Grease a 9x13 inch baking dish with butter or non-stick spray and line the bottom with parchment paper.
• In a large bowl, combine crushed pineapple (with juice), eggs, oil, granulated sugar, and brown sugar. Mix until well combined.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
• Pour batter into prepared baking dish and bake for 35 minutes or until a toothpick inserted comes out clean.

Frosting

• In a saucepan, combine evaporated milk, butter, and sugar. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves.
• Remove from heat and stir in shredded coconut, pecans, vanilla extract, and salt. Let cool slightly.
• Spread frosting over cooled cake.
• Decorate with red, white, and blue toppings like strawberries, blueberries, or sprinkles for a patriotic flair.