Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, combine the flour, sugar, baking soda, and salt. Whisk them together to incorporate.

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until the mixture is smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Gently fold in the crushed pineapple, shredded coconut, and chopped pecans until evenly distributed.

Divide the batter evenly between the prepared pans and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, beat the cream cheese and butter together until creamy.

Gradually add in the powdered sugar and vanilla extract, mixing until smooth. If desired, add the heavy whipping cream for a fluffier texture.

Once the cakes are completely cool, place one layer on a serving plate and spread a healthy layer of frosting on top. Add the second layer and frost the top and sides of the cake.