Pineapple Coconut Dream Cake

Itinerary:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Gradually add flour mixture to butter mixture, alternating with coconut milk, beginning and ending with flour mixture. Mix until just combined.
Stir in crushed pineapple and shredded coconut until evenly distributed.
Divide batter evenly among prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
Once cooled, spread a layer of cream cheese frosting on 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.
Garnish with pineapple chunks and toasted coconut flakes.

Preparation time: 30 minutes | Cooking time: 30 minutes | Total time: 1 hour
Kcal: 550 kcal | Servings: 12 servings