1️⃣ Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2️⃣ In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3️⃣ In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4️⃣ Add eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
5️⃣ Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk, starting and ending with the flour mixture. Mix until just combined.
6️⃣ Fold in the crushed pineapple gently.
7️⃣ Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
8️⃣ Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
9️⃣ For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
🔟 Add the coconut milk and vanilla extract, beating until the frosting is light and fluffy. Stir in the shredded coconut.
1️⃣1️⃣ Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides of the cake.
1️⃣2️⃣ Garnish with pineapple slices and toasted coconut flakes.