Prepare the Oven and Pan

• Preheat the oven to 350°F (175°C).
• Lightly spray a 13×9″ baking pan with non-stick spray (such as Baker’s Joy) and set aside.

Mix Dry Ingredients

• In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.

Combine Wet Ingredients

• In a large mixing bowl, add granulated sugar, eggs, vegetable oil, and vanilla extract or paste.
• Use a wooden spoon or whisk to mix until creamy and smooth.

Combine Wet and Dry

• Sprinkle the dry ingredients into the wet ingredients. Stir together just until incorporated—when no streaks of flour remain.
• The batter will be thick and sticky at this stage.

Add Pineapple, Nuts & Coconut

• Stir in the entire can of crushed pineapple with juice (do not drain).
• Add 1 cup of the finely chopped walnuts and all the flaked coconut.
• Mix thoroughly until the batter loosens into a traditional pourable consistency.

Bake the Cake

• Pour the batter evenly into the prepared baking pan.
• Bake for 45–50 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
• Remove from the oven and let the cake cool completely in the pan on a cooling rack.

MAKE THE FROSTING:

Prepare the Cream Cheese Frosting

• In a large bowl, add softened cream cheese, butter, and vanilla.
• Use a whisk or hand mixer to beat until smooth, light, and fluffy.

Finish the Frosting Texture

• Alternately add powdered sugar and drizzle in heavy cream, mixing well after each addition.
• Adjust consistency: add more cream if too thick, or more powdered sugar if too thin.

Frost the Cake

• Use an offset spatula to spread the frosting evenly over the cooled cake.
• Sprinkle with the remaining 1/2 cup of chopped walnuts.
• Optional: add extra flaked coconut on top for presentation.