Step 1

Preheat oven to 350° F. Grease a 13×9 baking pan with nonstick cooking spray.

Step 2

In a large bowl, combine cake mix, crushed pineapple (with the juice), chopped walnuts, coconut and eggs. Stir together until mixed well.

Step 3

Pour cake batter into the greased baking pan and bake in the preheated oven for 45-50 minutes, or until cake is golden and a toothpick inserted in the center comes out clean.

Step 4

Cool cake completely before frosting.

Step 5

In a stand mixer with the paddle attachment (or with a hand mixer) beat softened cream cheese and powdered sugar on medium speed until light and fluffy; about 1-2 minutes. Stir in Cool Whip on low speed just until blended.

Step 6

Spread frosting evenly over the top of the cooled cake.

Step 7

Sprinkle with chopped walnuts and toasted coconut.

Step 8

Chill until ready to serve.

Step 9

To store, cover tightly and keep in the refrigerator for up to 4 days.