Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the crushed pineapple.
Fold in the shredded coconut until evenly distributed.
Divide the batter evenly between the prepared pans and smooth the tops.
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 to wire racks to cool completely.
Meanwhile, prepare the frosting by combining coconut cream, powdered sugar, and crushed pineapple until smooth.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides.
Garnish with additional shredded coconut on top for decoration if desired.
