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Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a large mixing bowl, combine the cake mix, crushed pineapple, shredded coconut, vegetable oil, eggs, water, and vanilla extract. Mix until well blended.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by mixing the powdered sugar and pineapple juice in a small bowl until smooth.
Once the cake is done, remove it from the oven and let it cool for about 10 minutes.
Drizzle the glaze over the warm cake and sprinkle the toasted coconut on top.
Allow the cake to cool completely before serving.
Variations & Tips
For a nutty twist, you can add a half cup of chopped pecans or walnuts to the batter. If you have picky eaters who aren't fond of coconut, you can omit the shredded coconut and just use the pineapple for a simpler flavor. For a more festive look, consider adding a few drops of red and blue food coloring to the glaze for a patriotic touch. If you're looking to make it healthier, try substituting the vegetable oil with unsweetened applesauce.
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