Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Combine Ingredients: Gradually add flour mixture to butter mixture, alternating with coconut milk, beginning and ending with flour mixture. Mix until just combined.
Add Pineapple and Coconut: Fold in crushed pineapple and shredded coconut until just combined.
Bake: Divide batter evenly between prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frost and assemble: 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: Top with pineapple chunks and toasted coconut flakes.
Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hour
Calories: 550 kcal | Servings: 12 servings