INGREDIENTS
Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can of crushed pineapple, with juice
1 1/2 cups finely chopped pecans, divided
1 cup flaky coconut (optional)
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
INSTRUCTIONS
Mix together flour, baking soda, salt, and cinnamon; set aside.
Combine sugar, eggs, oil, and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.
Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
Spray a 13×9 baking pan with cooking spray. Pour cake batter into the pan and bake at 350° for 45-50 minutes or until the cake is set in the center and a toothpick inserted comes out clean.
Cool cake completely in pan then frost with Cream Cheese Frosting. Sprinkle the remaining 1/2 cup of chopped pecans over the cake. Store in refrigerator.
