Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat together the eggs, vegetable oil, vanilla extract, and crushed pineapple (with juice).

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

Gently fold in the shredded coconut until evenly distributed.

Pour the batter into the prepared baking pan, smoothing the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.

For the frosting, beat together the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy. You can add a splash of coconut milk for a lighter consistency.

Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle additional shredded coconut on top for decoration if desired.

Cut into squares and serve.