Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together butter and sugar.
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, crushed pineapple, and sweetened condensed milk.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Fold in shredded coconut.
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
Once baked, allow cakes to cool in the pans for 10 minutes before transferring to wire racks.
Once cooled, frost with your favorite coconut cream frosting.
