Preheat your oven to 350°F (175°C) and grease your baking pan thoroughly.

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

In a large bowl, beat butter and sugar together for 3–4 minutes until light and fluffy. This step is crucial for a soft cake texture.

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

Stir in vanilla extract and coconut milk, blending until smooth.

Add the dry ingredients gradually into the wet mixture, mixing gently to avoid overworking the batter.

Fold in crushed pineapple and shredded coconut carefully. This keeps the cake moist and evenly flavored.

Pour batter into the prepared pan and spread evenly.

Tap the pan lightly on the counter to remove air bubbles.

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

Remove from oven and allow to cool completely in the pan.

Once cooled, use the handle of a wooden spoon to poke holes evenly across the cake. This allows the pineapple juices and filling to soak in for extra moisture.

Lightly drizzle reserved pineapple juice over the cake for added flavor.

Prepare the Frosting

In a bowl, beat cream cheese until smooth and creamy.

Add powdered sugar and mix until fully combined.

In a separate bowl, whip heavy cream until soft peaks form.

Fold whipped cream into the cream cheese mixture gently to maintain a light texture.

Add vanilla extract and mix lightly.