Ingredients
Pineapple Cake
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs beaten
1/2 cup vegetable oil
3 8-ounce cans crushed pineapple with juice (reserve 3 tablespoons juice)
1 teaspoon vanilla extract
1 cup chopped pecans
Pineapple Cream Cheese Frosting
1 cup sweetened coconut flakes
1 8 ounce box cream cheese softened
1/2 cup unsalted butter softened
3 1/2 -4 cups powdered sugar
Instructions
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
Whisk together the flour, sugar, baking soda, and salt. Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and 3/4 cup chopped pecans. Mix just until combined and pour into the prepared baking pan.
Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to fully cool for several hours before icing.
Preheat oven to 350 degrees. Spread sweetened coconut in a thin layer on a baking sheet. Bake for 8-10 minutes or until lightly browned; flipping halfway. Let the coconut cool.
Using a stand mixer or hand mixer, beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1 cup at a time, scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut and remaining pecans.