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Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a large mixing bowl, combine the cake mix, eggs, and crushed pineapple (including juice). Stir until smooth.
Fold in the shredded coconut and mix gently.
Transfer the batter to the prepared pan and smooth it out evenly with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
In another bowl, mix the softened cream cheese, sugar, and vanilla until the mixture is smooth and creamy.
Fold in the whipped topping gently.
Spread the frosting over the cooled cake.
Optionally, sprinkle chopped pecans and a bit of extra coconut over the top for added texture and flavor.