Preheat oven to 180 degrees C. Grease and flour one 20x30cm baking dish. Combine the flour, bicarb soda, salt and 2 cups sugar; set aside.
Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
Bake for 30 minutes or until a toothpick inserted into cake comes out clean.
To make icing: In a medium saucepan bring to a boil the 1 cup white sugar, butter and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.