Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the yellow cake mix, eggs, oil, and the entire can of crushed pineapple (with juice). Mix until smooth.

Pour the batter into a greased 9×13-inch baking pan.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

In a separate bowl, beat the softened cream cheese and powdered sugar until creamy.

Fold in the whipped topping until fully blended to make the frosting.

Spread the frosting evenly over the cooled cake.

Sprinkle shredded coconut on top, if desired.

Refrigerate for at least an hour before serving.