1-Start by gathering your ingredients and preheating that oven to 350°F (175°C), which is just the right heat to get everything baking up nice and even. This Southern favorite comes together in a greased 13×9 inch pan, ready to serve about 15 people with its moist, tender layers.

2-First, whisk together the dry ingredients in a large bowl: 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and 1/2 teaspoon cinnamon until they’re well combined. In another bowl, mix the wet ones: 2 cups sugar, 3 eggs, 1 cup vegetable oil, and 2 teaspoons vanilla extract, stirring until smooth. Then, add in that 1 can (20 ounces) of crushed pineapple with its juice for extra moisture.

3-Now, gently fold the dry mix into the wet one, stirring just enough to blend without overdoing it. Fold in 1 cup finely chopped pecans and 1 cup flaked coconut if you’re using it, to keep things light and airy. Pour the batter into your prepared pan, spread it out evenly, and pop it in the oven for 45-55 minutes. Check for doneness by inserting a toothpick in the center if it comes out clean, you’re good to go.

4-Once baked, let the cake cool completely on a wire rack before you even think about frosting. Speaking of which, whip up the cream cheese frosting by beating 8 ounces of room temperature cream cheese with 1/2 cup room temperature butter and 1 teaspoon vanilla extract until fluffy. Gradually add 2 cups powdered sugar and mix until creamy, then spread it over the cooled cake and sprinkle with 1/4 cup finely chopped pecans for a pretty finish.