1. Preparation: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
2. Mixing the Batter: In a large bowl, combine the flour, sugar, baking soda, eggs, and crushed pineapple with its juice. Mix until well blended. For a nutty texture and flavor, stir in the chopped walnuts, if you’re using them.
3. Baking: Pour the batter into your prepared pan. Bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
4. Making the Frosting: While the cake cools, prepare the frosting. Beat together the cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar, beating until the frosting is fluffy.
5. Decoration: Once the cake has cooled, spread the frosting evenly over the top. For a final touch of tropical flair, sprinkle with flaked coconut if desired.

Tips for Perfection

• Pineapple Juice: Do not drain the crushed pineapple. The juice adds moisture and flavor to the cake, making it irresistibly moist.
• Walnuts: Adding walnuts introduces a delightful crunch and depth to the cake. However, they can be omitted for a nut-free version.
• Cake Testing: Check the cake a few minutes before the end of the baking time. Oven temperatures can vary, and you want to ensure your cake is perfectly moist.