Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a mixing bowl, combine flour, sugar, baking powder, and salt.

In another bowl, whisk together milk, melted butter, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Divide the batter evenly between the prepared pans.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

In a mixing bowl, beat the chilled heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.

Fold in the drained crushed pineapple gently into the whipped cream.

Once the cakes are cool, place one layer on a serving platter and spread half of the pineapple filling on top.

Place the second layer on top and spread the remaining filling over it.

In a clean bowl, whip the remaining heavy cream with powdered sugar until stiff peaks form.

Spread the whipped cream over the top of the cake.

Garnish with pineapple chunks and toasted coconut.

Chill the cake for at least 1 hour before serving.