Step 1

the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Step 2

together the flour, baking powder, and salt in a medium bowl. Set aside.

Step 3

the butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4

the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.

Step 5

in the crushed pineapple and shredded coconut until evenly distributed.

Step 6

the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 8

the cakes 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.

Step 9

with pineapple chunks and toasted coconut flakes.