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Preheat oven to 350F. Line an 8x8-inch pan with parchment paper.
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Whisk together oil, sugar, and eggs. Whisk in flour, baking soda, and salt until just combined. Fold in the pineapple.
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Pour the batter into the prepared pan and smooth out the top with a rubber spatula.
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Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before using the corners of the parchment paper to lift the cake out. Cool completely on a wire rack before frosting.
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To make the frosting:
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Use an electric mixer to beat the cream cheese until smooth. Slowly add in powdered sugar and milk until it reaches the desired consistency.
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To toast the coconut:
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Preheat oven to 325F.
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Spread the coconut out in a single layer on a baking sheet. Bake for 5 minutes, remove from oven and stir. Return to oven and bake another 5 minutes. If the coconut is not golden, stir and return to oven for 5 final minutes. Sprinkle on top of frosted cake before serving.