Preparation:
1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Gradually add the flour mixture and coconut milk to the butter mixture, starting and ending with the flour mixture. Fold in the crushed pineapple and shredded coconut.
5. Evenly divide the batter among the prepared pans. Bake 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 transfer them to a wire rack to cool completely.
6. In a large bowl, whip the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
7. Place one cake layer on a serving plate and spread a layer of whipped cream over the top. Sprinkle with chopped fresh pineapple. Repeat with the remaining layers, finishing with a layer of whipped cream on top.
8. Garnish the top of the cake with toasted coconut flakes and extra pineapple chunks.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Kcal: 450 kcal per slice
Servings: 12 servings
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