Heat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed.
Stir in the chopped pecans.
Pour the cake batter into the prepared pan.
Bake for 25-30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out clean).
Allow the cake to cool.
To make the frosting, beat the cream cheese, butter and powdered sugar together until well blended and smooth.
Spread the frosting on the cooled cake.
Sprinkle with pecans.
Store in an airtight container.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**