In a large bowl, whisk together the oil, sour cream and sugar.
Add eggs and vanilla and whisk until smooth.
Whisk in baking powder, baking soda and salt until completely combined.
Whisk in flour until just incorporated. Slowly stir in pineapple with a spatula.
Pour batter into prepared pan and bake for 30-40 minutes, covering the cake with foil at 20-25 minutes if darkening 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.