Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking pan with butter or nonstick spray, then line it with parchment paper for easy cake removal.

Pro Tip: Make sure your oven is fully preheated before baking so the cake rises evenly.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.

Set aside.

Pro Tip: Sifting the flour helps avoid clumps and makes your cake extra light.

In a large mixing bowl, beat ½ cup softened butter with 1 cup sugar until light and fluffy (about 2–3 minutes).

Add 3 eggs, one at a time, beating well after each addition.

Mix in 1 tsp vanilla extract.

Pro Tip: Scrape down the sides of the bowl to ensure everything is evenly combined.

Gradually add the dry ingredients to the butter mixture, alternating with ½ cup coconut milk. Start and end with the dry ingredients.

Fold in 1 cup drained crushed pineapple and ½ cup shredded sweetened coconut using a spatula.

Pro Tip: Fold gently to keep the batter airy and prevent a dense cake.

Pour the batter evenly into the prepared pan and smooth the top with a spatula.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

In a large bowl, beat 1 cup softened butter until creamy.

Gradually add 3–4 cups powdered sugar, ¼ cup coconut milk, and 1 tsp vanilla extract. Beat until smooth and fluffy.

Pro Tip: If the frosting is too thick, add a little more coconut milk, one teaspoon at a time, until it spreads easily.

Once the cake is completely cooled, spread the frosting evenly over the top.

Sprinkle ½ cup shredded sweetened coconut over the frosting for extra texture and flavor.

Slice, serve, and enjoy!