Preheat oven to 350°F (175°C). 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, baking soda, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy.

Beat in eggs one at a time, followed by vanilla extract.

Fold in the dry ingredients, then gently fold in crushed pineapple until evenly combined.

Bake

Divide batter evenly between prepared pans.

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

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

Prepare the Frosting

In a large bowl, beat butter until creamy.

Gradually add powdered sugar, pineapple juice, and vanilla extract. Beat until smooth and fluffy.

Assemble the Cake

Place one cake layer on a serving plate and spread a portion of frosting evenly on top.

Place the second layer on top and frost the top and sides of the cake.

Press shredded coconut onto the sides and top for a decorative, tropical finish.

Serving and Storage Tips