Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, and baking soda.
3. Add the eggs and vanilla extract to the dry mixture, then stir in the crushed pineapple with its juice until fully combined.
4. Fold in the chopped pecans and shredded coconut, if using.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
1. Beat the cream cheese and butter together in a large bowl until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Mix in the vanilla extract until thoroughly combined.
Assembly:
1. Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Garnish with extra chopped pecans.
4. Refrigerate for at least 1 hour to set the frosting before serving.
Nutritional Information:
– Prep Time: 20 minutes
– Cooking Time: 35 minutes
– Total Time: 55 minutes
– Calories: 450 kcal per serving
– Servings: 12 servings
