This old fashioned Southern dessert cake is a snap to make and absolutely tasty!
Preheat your oven to 350 degrees F (175 degrees C) and spray or coat a 9 x 13 baking pan with non-stick cooking spray or butter. I buttered mine and then coated with sugar, which makes for a fantastic crunchy crust on the cake.
In a medium mixing bowl, combine dry ingredients: all-purpose flour, baking soda, salt, cinnamon and (optional) nutmeg.
In a large mixing bowl, combine the sugar, eggs, vegetable oil, and vanilla. Mix until smooth and creamy. Gradually add the dry ingredients mixture until all of the dry ingredients have been added and mix just until the flour is all wet. Do not over-mix.
Add the crushed or pureed pineapple, the first 1 cup portion of crushed walnuts or pecans, and the flaked coconut. Mix just enough to fully combine the ingredients and make more of a normal batter.
Pour the batter into your 9 x 13 baking pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean. The toothpick should come out with minimal crumbs. Remove from the oven and allow to cool completely, in the pan, on a cooling rack.
In a large mixing bowl, cream the softened cream cheese, butter, and vanilla together using a hand mixer (or your stand mixer) until light and fluffy.
Alternate adding the heavy cream and confectioners sugar, whisking or beating between each - 1 Tbsp of heavy cream, then 1 cup confectioners sugar, then repeat.
If the frosting is too thick, drizzle in another Tbsp of heavy cream, whisk/beat some more. If it is still too thick, add another Tbsp of heavy cream and repeat until the texture is fluffy and easily spreadable (but not runny).
Spread the frosting over the cake, then top with the 2nd portion of crushed walnuts or pecans and the toasted coconut (optional).
*Store any remaining cake in the refrigerator, covered.