1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
Gradually add the dry ingredients, alternating with coconut milk, starting and ending with the dry ingredients.
Gently fold in the crushed pineapple.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating on low speed to combine.
Stir in coconut milk, vanilla, and coconut extract until smooth and spreadable.

Place one cake layer on a serving plate and spread a generous amount of frosting on top.
Add the second cake layer and frost the top and sides evenly.
Press toasted coconut onto the sides for a nutty crunch.
Decorate the top with pineapple chunks and maraschino cherries for a vibrant finish.

Room Temperature: If unfrosted, store in an airtight container for up to 2 days.
Refrigeration: Keep a frosted cake covered in an airtight container for 4–5 days. Allow it to sit at room temperature for 30 minutes before serving.
Freezing: Wrap unfrosted cake layers in plastic wrap and aluminum foil, then store them in a freezer-safe bag for up to 3 months.
For Frosted Cakes: Freeze individual slices or the whole cake until firm, then wrap tightly and store in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Enjoy this Pineapple Coconut Dream Cake, a tropical masterpiece that’s as beautiful as it is delicious!