Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly with butter or non-stick spray.
Step 2: In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Whisk to remove any lumps.
Step 3: Add the eggs, the entire can of crushed pineapple with its juice, and the vanilla extract. Stir with a spatula until the dry ingredients are just moistened.
Step 4: Pour the batter into the prepared baking pan and smooth the top with a spatula.
Step 5: Bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Remove the cake from the oven and let it cool completely on a wire rack. The cake must be room temperature before frosting.
Step 7: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla until creamy and smooth.
Step 8: In a separate chilled bowl, whip the heavy cream until it reaches stiff peaks.
Step 9: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Spread the frosting over the cooled cake.
Step 10: Garnish with toasted coconut or chopped nuts if desired, then slice and serve.