For the cake: Preheat oven to 350°F. Prepare a 9 x 13-inch pan with pan spray and flour.
Using an electric mixer on medium speed, mix together the flour, sugar, baking soda, eggs, coconut, and walnuts until well blended – approximately 4 minutes. Add the canned pineapple with the juice and mix thoroughly.
Pour the cake batter into the prepared pan and bake until the cake pulls away from the sides of the pan – approximately 25 minutes. Cool in the pan for 10 minutes. Remove from the pan and cool completely on rack.
. For the frosting: Preheat oven to 350°F. Spread the coconut on a baking sheet. Toast in oven until the coconut is golden brown – approximately 7-10 minutes.
Cool to room temperature. Reserve.
Using an electric mixer on medium speed, beat the cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy – approximately 3 minutes.
Place the cake on a serving plate. Spread the frosting evenly on the cake using an offset spatula. Top the icing with the toasted coconut and serve.
Chef’s Note: For a richer cake, cut the cake into 2 layers, prepare double the frosting, and use it to fill and frost the cake