Pineapple Cake with Cream Cheese Frosting

Preheat oven to 350ºF. Grease a 9×13 inch baking dish.

Whisk flour, sugar and baking soda. Add 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.

Preheat oven to 325ºF. Spread sweetened coconut in a thin layer on baking sheet. Bake 8–10 minutes or until lightly browned, flipping halfway.

Using a mixer, beat 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 of the bowl. Spread over the completely cooled cake. Sprinkle the top with toasted coconut.