1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the yellow cake mix and crushed pineapple with juice. Mix until well combined.
3. Pour the batter into a greased 9×13 inch baking pan.
4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely in the pan.
6. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add sugar and vanilla extract, continuing to whip until stiff peaks form.
7. Spread the whipped cream over the cooled cake.
8. Top with shredded coconut and chopped pecans.
9. Refrigerate for at least 2 hours before serving.

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