Preheat your oven to 350°F (175°C).

Lightly grease a 15x10-inch jelly-roll pan or a standard 9x13-inch baking dish.

In a large mixing bowl, stir together the flour, sugar, and baking soda.

Add the vanilla extract, beaten eggs, and the entire can of undrained crushed pineapple.

Mix by hand until completely combined and smooth.

Spread the batter evenly into your prepared pan.

Bake for 25 to 30 minutes, or until the top is a beautiful light golden brown and a toothpick inserted into the center comes out clean.

While the cake bakes, cream together the softened cream cheese, butter, vanilla, and powdered sugar with a hand mixer until it is perfectly smooth and fluffy.

Let the cake cool completely, then spread the cream cheese frosting evenly over the top.

If you're using them, sprinkle your chopped pecans or toasted coconut over the frosting.

Pop it in the fridge for a bit to let the frosting set before slicing and enjoy!