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 cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

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

Place one cake layer on a serving plate and spread half of the whipped cream over the top.

Spread half of the drained crushed pineapple over the whipped cream.

Top with the second cake layer and repeat the process with the remaining whipped cream and pineapple.

Garnish with toasted coconut on top before serving.