1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the sugar and butter until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the crushed pineapple and shredded coconut gently to maintain the batter’s airiness.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. For an extra touch, top with a dollop of coconut cream before serving.

Remember, the key to this cake’s success lies in not overmixing the batter—something my grandmother always reminded me of when teaching me her biscuit recipe. Her wisdom guides me still, even when I’m adding my own twists to family classics.