Heat the oven to 350°F (175°C) before using. Put oil and flour on a 9x13-inch baking pan.
In a big bowl, mix together the yellow cake mix, vegetable oil, eggs, crushed pineapple, shredded coconut, vanilla extract, and almond extract. Stir until everything is mixed together.
Pour the mixture into the baking pan that has been prepared and spread it out evenly.
Put in the oven that has been preheated for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool down entirely in the pan on a cooling rack.
In a small bowl, mix the soft butter until it becomes creamy. Slowly mix in the powdered sugar until the mixture is smooth.
Pour the pineapple juice and keep mixing until the frosting is fluffy and airy.
Spread the icing smoothly on the cake once it has cooled.
Put the toasted coconut and red, white, and blue sprinkles on top to decorate.
Cut and serve.
Time to prepare: 15 minutes | Time to cook: 30 minutes | Total time: 45 minutes
Calories: 350 calories | Portions: 12 servings
