Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, ensuring the bottoms and sides are evenly coated to prevent sticking.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Stir with a whisk to distribute the dry ingredients evenly.
Add the eggs, vanilla extract, and crushed pineapple with its juice. Stir gently until the batter is thick and well combined — the pineapple juice adds moisture and sweetness while keeping the texture tender.
Fold in chopped pecans and shredded coconut, if using. This adds a subtle crunch and enhances the tropical flavor.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30–35 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely. Cooling thoroughly ensures the frosting will spread smoothly without melting.
