Preheat your oven to 350°F (180°C). Grease and lightly flour a 9-inch round or square cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.

Stir in the vanilla extract, coconut milk, and crushed pineapple. Gradually add the dry ingredients and mix until just combined. Fold in the shredded coconut.

Pour the batter into the prepared pan and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the cake cool completely.

In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.

In another bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spread the coconut cream topping evenly over the cooled cake. Sprinkle with toasted coconut for extra flavor and texture.

Refrigerate for at least 30 minutes before slicing. Serve chilled or slightly cool for the best taste.