Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large mixing bowl, combine the softened butter and sugar. Beat with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the crushed pineapple, shredded coconut, and chopped nuts (if using) until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.