Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and drained crushed pineapple.
In a separate bowl, whisk together the flour, baking powder, coconut, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
Once cool, frost with your favorite frosting or a simple coconut cream.
