Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the eggs, milk, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Gently fold in the crushed pineapple and shredded coconut.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, alternating with the milk, until the frosting reaches your desired consistency.

Stir in the vanilla extract.

Once the cake is completely cool, frost the top with the cream cheese frosting.

Garnish with additional shredded coconut if desired.