Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the crushed pineapple and shredded coconut until evenly distributed.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Once cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and repeat the process with the third layer. Frost the top and sides of the cake.
Garnish with pineapple chunks and toasted coconut flakes.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 550 kcal | Servings: 12 serving
