Ingredients:

  • 2 cups All-Purpose Flour, sifted
  • 1 ¾ cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 2 large Large Eggs, at room temperature
  • ½ cup Vegetable Oil (Canola or Sunflower)
  • 1 x 20 oz can Crushed Pineapple (Undrained)
  • 1 teaspoon Vanilla Extract (for cake)
  • 8 oz block Cream Cheese, full fat, fully softened
  • ½ cup (1 stick) Unsalted Butter, fully softened
  • 4 cups Confectioners' (Icing) Sugar, sifted
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 cup Sweetened Flaked Coconut, divided
  • ½ cup Chopped Pecans (or Walnuts), lightly toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour the 9x13 inch baking pan, or line it with parchment paper for easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, sugar, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients: In a separate medium bowl, gently whisk the room-temperature eggs, vegetable oil, and vanilla extract.
  4. Incorporate Pineapple: Add the entire can of undrained crushed pineapple into the wet ingredients. Stir lightly to combine.
  5. Mix Batter: Pour the wet mixture into the dry ingredients. Mix on low speed (or by hand) until just combined. Stop immediately once no streaks of flour remain—do not overmix.
  6. Bake: Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Cool Completely: Place the cake pan on a wire rack and allow the cake to cool completely (at least 90 minutes) before frosting. Warm cake will melt the frosting.
  8. Toast Nuts & Coconut: Spread the pecans and half of the coconut onto a dry baking sheet. Toast until fragrant and lightly golden (about 5 minutes). Let cool.
  9. Cream Butter and Cheese: In the bowl of an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth, pale, and fluffy (about 2-3 minutes).
  10. Add Sugar Gradually: Reduce speed to low and gradually incorporate the sifted confectioners' sugar. Once incorporated, increase speed to medium and beat until the frosting is light and spreadable (about 1 minute). Add vanilla extract.
  11. Incorporate Flavorings: Stir in the toasted pecans and the remaining untoasted coconut.
  12. Frost and Garnish: Once the cake is fully cooled, spread the frosting evenly over the top. Garnish with the reserved toasted coconut and pecans.
  13. Chill: For best slicing and setting, chill the cake in the refrigerator for at least 30 minutes before serving.