Tropical Pineapple & Coconut Dream Cake

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 just until combined.
Gently fold in the crushed pineapple and shredded coconut until evenly distributed.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes 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 the first cake layer.
Place the second layer on top, frost, and repeat with the third layer.
Frost the top and sides of the entire cake.

Decorate with pineapple chunks and toasted coconut flakes for a tropical finish.