Preheat your oven to 350°F (175°C). Grease a 9x13 baking pan with butter or nonstick spray so the cake comes out easily after baking.

In a large mixing bowl, mix the dry ingredients. Combine the all-purpose flour, granulated sugar, baking soda, and a pinch of salt. Whisk until there are no lumps. This will help create a light cake.

Make a small well in the center of the dry mixture. Add the crushed pineapple with its juice, eggs, vanilla extract, and chopped walnuts. These will add moisture and flavor to your cake. Stir the mixture with a spatula or wooden spoon until everything is combined and you don't see any dry flour.

Pour the batter into the greased pan and spread it evenly. Bake in the preheated oven for about 35 to 40 minutes. The cake is done when it's golden brown, and a toothpick inserted into the center comes out clean.

Take the pan out of the oven and let it cool on a wire rack. Let the cake cool completely in the pan. This is important because frosting a warm cake will cause the frosting to melt.

While the cake cools, make the frosting. In a mixing bowl, beat the soft cream cheese and butter until they are light and fluffy, about 4 to 5 minutes. Gradually add the powdered sugar and a splash of vanilla extract, and continue mixing until smooth.

After the cake has cooled, spread the cream cheese frosting evenly on top. For extra flavor and texture, sprinkle toasted coconut on the frosted cake. Finally, slice the cake and serve to your guests, enjoying every bite.