For the Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- 1 cup shredded coconut (optional)
Instructions:
To Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, and salt.
- Combine with wet ingredients. Add the sugar, eggs, vanilla extract, and crushed pineapple (with its juice) to the dry ingredients. Mix well until combined. The batter will be quite wet.
- Bake the cake. Pour the batter into the prepared baking pan. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake. Allow the cake to cool completely in the pan on a wire rack.
