Grease and flour two 9-inch round cake pans, or line with parchment paper.
Make the Cake Batter:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Alternate adding flour mixture and coconut milk to the butter mixture, beginning and ending with flour.
Fold in crushed pineapple and shredded coconut.
Bake the Cake:
Divide batter evenly between prepared pans.
Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, alternating with coconut milk.
Add vanilla and beat until smooth and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread frosting over the top.
Place the second cake layer on top and frost the top and sides.
Sprinkle shredded coconut over the frosting for garnish.
Serve:
Chill 30 minutes for easier slicing (optional).
Slice and enjoy this tropical, dreamy delight!
✨ Tips for Extra Flavor:
Lightly toast the shredded coconut before sprinkling on top for extra aroma.
You can add a little rum extract to the frosting for a Caribbean twist.
For a more tropical touch, add small pieces of pineapple between the layers.
If you want, I can also give you a no-bake version of this Pineapple Coconut Dream Cake that’s super creamy and ready in under 30 minutes! Do you want me to do that?
