1 1/2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple with juice
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (7-1/2-ounce) jar marshmallow creme
1 (8-ounce) package cream cheese
1 cup confectioners' sugar
1/2 cup toasted shredded coconut
DirectionsPreheat oven to 350 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray.
In a large bowl, with a hand mixer, beat sugar, eggs, oil, and vanilla until fluffy. Add pineapple with juice, flour, baking soda, and salt; beat until well combined. Pour evenly into baking sheet.
Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool.
To make the frosting, in a medium bowl, combine marshmallow creme, cream cheese, and confectioners' sugar until smooth. Spread over cake and sprinkle with coconut.
To toast the shredded coconut, spread it on a rimmed baking sheet and bake it in a preheated 350 degree oven for 3 to 5 minutes, or until golden. Be sure to watch it carefully, so it doesn't burn!