Preheat your oven to 350°F (175°C) and prepare your cake pans.
In a large bowl, combine the flour, baking powder, and salt.
In another bowl, whisk together the sugar, eggs, and vegetable oil until well combined.
Add the crushed pineapple (with juice) and coconut milk to the egg mixture, mixing well.
Gradually incorporate the dry ingredients into the wet mixture until just combined; do not overmix.
Fold in the shredded coconut gently to avoid overmixing.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
Once done, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks.
For the frosting, beat softened butter in a bowl until creamy and smooth.
Gradually add powdered sugar and mix well, then add coconut milk and vanilla extract until smooth and fluffy.
Once the cakes are completely cooled, frost the top of one layer, place the second on top, and frost the top and sides of the whole cake.
Decorate with additional shredded coconut or pineapple slices as desired.
Slice and serve your Hawaiian Pineapple Coconut Dream Cake, and enjoy!
