- 2 cups all purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 2 large eggs beaten
- 3 (8 ounce) cans crushed pineapple with juice (reserve 3 tablespoons juice)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
- 1 (8 ounce) box cream cheese softened
- 1/2 cup butter softened
- 2 cups powdered sugar
1Preheat oven to 350 degrees. Grease a 9×13 inch baking dish.
2Whisk together the flour, sugar and baking soda. Add the beaten eggs, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract and pecans. Mix just until combined and pour into the baking pan. Bake for 35-40 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.
3Preheat oven to 325 degrees. Spread sweetened coconut in a thin layer on baking sheet. Bake 8-10 minutes or until lightly browned; flipping halfway.
4Using a mixer beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy. Add the powdered sugar 1/2 cup at a time; scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut.