Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, whisk together the sugar, vegetable oil, and eggs until well combined.
• Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
• Fold in the crushed pineapple, coconut, and nuts.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• While the cake cools, prepare the frosting. In a medium bowl, beat together the cream cheese and butter until smooth.
• Gradually add the powdered sugar, beating until combined and fluffy. Stir in the vanilla extract.
• Once the cake is completely cool, spread the cream cheese frosting over the top.