1 (12 oz.) can evaporated milk
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
2 cups shredded coconut
1 cup pecans, roughly chopped, toasted
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together eggs, sugar, brown sugar, oil, and crushed pineapple (with juices). Mix in the flour, baking soda, and salt until just combined.
Pour the cake batter into the prepared baking dish and smooth the top wi
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