Step 1

Preheat oven to 350 degrees F. Spray an 11 x 17-inch rimmed sheet pan with cooking spray.

Step 2

Remove zest of a lemon and set aside. Squeeze juice into a small bowl and set aside.

Step 3

In a large bowl, combine flour, sugar, salt, and baking soda and toss to mix well.

Step 4

In an electric mixer bowl, combine oil, eggs, and coconut extract and mix briefly. Add 2 tablespoons of the lemon juice and 1 teaspoon of the zest, reserving the rest for the frosting. With the machine running, add dry ingredients and blend well. Scrape down the bowl to incorporate all dry ingredients.

Step 5

Set aside 3 tablespoons of the crushed pineapple with its juice and reserve for the frosting. Add the remainder of the pineapple and juice to the batter and mix briefly. Place batter into the sheet pan and smooth evenly. Bake for 25 to 30 minutes until the center tests done. Cool on a wire rack.

Step 6

While the cake cools, place nuts and coconut flakes in a wide skillet over medium-low heat. Toast about 4 minutes until fragrant and very lightly browned, tossing and shaking the pan frequently.

Step 7

Place softened butter and cream cheese in a mixer bowl and blend until smooth. Add vanilla, coconut extract, remaining lemon juice and zest, and the reserved 3 tablespoons of pineapple and juice. With machine running, gradually add powdered sugar until it reaches spreading consistency. Spread over the cake and sprinkle with the toasted nuts and coconut. Cut into bars or squares to serve.