Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish with non-stick spray.
In a large bowl, whisk together the oil, sour cream and sugar.
Add eggs and vanilla and stir until smooth.
Whisk in baking powder, baking soda and salt until completely combined.
Stir in flour until just incorporated, scraping down the sides of the bowl as necessary. Slowly stir in pineapple with a spatula.
Pour the batter into the prepared pan and bake for 30-40 minutes, covering the cake with foil at 20-25 minutes if it is browning quickly (once your cake is light golden brown, you want to cover it to prevent further browning)
Let cake cool to room temperature before serving with sweetened whipped cream and toasted coconut if desired.
Notes
Tips:
Fluff or weigh the flour. I recommend either fluffing the flour with a fork as you measure or weighing it before adding it to the batter. The key is to make sure you're not over-measuring so the cake stays nice and moist.
Don't over-mix. When you add the flour to the cake batter, mix only until just combined. Over-mixed batter can become dense and gummy.
If the cake is browning too quickly as it bakes, cover it with foil to prevent it from burning.
Cool before topping. Bring the cake to room temperature before adding the whipped topping. If it's hot when you top it off, the whipped cream will just melt off.
Storage:This cake will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To enjoy again, thaw in the fridge or at room temperature if frozen, then serve with fresh whipped cream and enjoy!