Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
• Fold in the drained crushed pineapple and 1 cup shredded coconut until evenly distributed.
• Pour the batter into the prepared pan and smooth the top. Bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, about 30 minutes to 1 hour.
• For the whipped cream frosting: chill a mixing bowl and beaters in the freezer for 10 minutes. Pour the heavy cream into the chilled bowl, add powdered sugar and vanilla, and whip on medium-high speed until stiff peaks form.
• Spread the whipped cream over the cooled cake and sprinkle additional shredded coconut on top. Refrigerate for at least 30 minutes before slicing to set the frosting.