Pineapple and Coconut Cake

Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 2: Incorporate Coconut and Pineapple
Gradually add the dry ingredients to the wet mixture, alternating with crushed pineapple. Begin and end with the flour mixture, mixing until just combined.
Fold in the shredded coconut gently until evenly distributed.
Step 3: Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 4: Make the Coconut Cream Frosting