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Export 9 ingredients for grocery delivery
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.
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