📝 Instructions
1️⃣ Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2️⃣ In a large bowl, whisk flour, sugar, baking soda, and salt.
3️⃣ Add eggs, crushed pineapple with juice, and vanilla. Mix until smooth.
4️⃣ Pour batter into the pan and bake 30–35 minutes, until golden and set.
5️⃣ Let the cake cool completely in the pan.
6️⃣ Beat cream cheese until smooth; add powdered sugar and vanilla.
7️⃣ Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
8️⃣ Spread frosting over the cooled cake and decorate as desired.
9️⃣ Chill for at least 1 hour before slicing and serving.
🕒 Prep Time
⏱️ About 45 minutes + chilling
💡 Tips & Notes
❗ Do not drain the pineapple — the juice keeps the cake ultra-moist
❄️ Chilling helps achieve clean, bakery-style slices
🥥 Toasted coconut adds incredible flavor depth
☀️ A perfect make-ahead dessert for warm days
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