Sift together flour, baking soda, salt, and cinnamon; set aside.
Combine sugar, eggs, oil, and vanilla and mix on medium-low speed with an electric mixer until creamy.
Slowly mix in flour mixture until just combined.
Add pineapple (undrained), 1 cup chopped pecans, and coconut, and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
Spray a 13x9 baking pan with cooking spray.
Pour cake batter into the pan and bake at 350 degrees for 45-50 minutes or until the cake is set in the center and a toothpick inserted comes out clean.
Cool the cake completely in the pan then frost with Cream Cheese Frosting.
Sprinkle the remaining ½ cup of chopped pecans over the cake.
Store in the refrigerator.
