Preheat oven to 350°F (175°C).

Grease and flour two 8-inch round cake pans.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

4. Combine Wet and Dry Ingredients

Gradually add dry ingredients to the butter mixture, alternating with coconut milk.

Fold in crushed pineapple and shredded coconut until evenly combined.

5. Bake

Divide batter evenly between the prepared pans.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Make the Frosting