Hawaiian pineapple cake

1 package (8 oz) cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1 cup shredded coconut (optional)

Optional Additions
Chopped Macadamia Nuts: Sprinkle over the frosting for added crunch and a true Hawaiian touch.
Diced Maraschino Cherries: Mix into the batter or use as a garnish.
Toasted Coconut: Adds a nutty, caramelized flavor to the frosting.
Lime Zest: For a tangy kick, grate lime zest over the frosting.

Tips for Success
Don’t Overmix the Batter: Overmixing can lead to a dense cake; stir just until combined.
Use Pineapple Juice: The juice in the crushed pineapple adds moisture, so don’t drain it.
Room Temperature Ingredients: Ensure eggs and cream cheese are at room temperature for a smooth batter and frosting.
Cool Completely Before Frosting: Frosting a warm cake can cause it to slide off, so allow the cake to cool entirely.
Chill the Cake: Refrigerating the cake after frosting helps the flavors meld together beautifully.

Instructions
For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, crushed pineapple with juice, and vanilla extract. Stir until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.

For the Frosting:
Beat cream cheese and butter together until creamy and smooth.
Gradually add powdered sugar, beating until fully incorporated.
Mix in vanilla extract.
Spread frosting evenly over the cooled cake.
Garnish with shredded coconut or optional additions as desired.

Description
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