• Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan and line the bottom with parchment paper.
• Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• Step 3: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.
• Step 4: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Fold in the drained crushed pineapple and 1 cup of sweetened shredded coconut.
• Step 5: Pour the batter into the prepared baking pan and smooth the top. Sprinkle the remaining shredded coconut over the top of the cake.
• Step 6: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.