Step 1

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

Step 2

Whisk together the flour, sugar, baking soda, and salt.  Add the beaten eggs, vegetable oil, crushed pineapple (reserving 3 tablespoons of the juice), vanilla extract, and 3/4 cup chopped pecans. Mix just until combined and pour into the prepared baking pan.

Step 3

Bake for 45-50 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.

Step 4

Preheat oven to 350 degrees. Spread sweetened coconut in a thin layer on a baking sheet.  Bake for 8-10 minutes or until lightly browned; flipping halfway.  Let the coconut cool.

Step 5

Using a stand mixer or hand mixer, beat the cream cheese, butter, and reserved pineapple juice until smooth and creamy.  Add the powdered sugar 1 cup at a time, scraping down the sides. Spread over the completely cooled cake. Sprinkle the top with toasted coconut and remaining pecans.