Step 1: Preheat the Oven and Prepare the Cake Pan

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. Line the bottom with parchment paper for easy removal.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture is light, fluffy, and pale in color. This step is essential for achieving a tender cake texture.

Step 4: Add the Eggs and Extracts

• Add the eggs one at a time, beating well after each addition until fully incorporated. Add the vanilla and coconut extract (if using) and mix until combined.

Step 5: Alternate Adding the Dry Ingredients and Coconut Milk

• With the mixer on low speed, alternate adding the dry flour mixture and the coconut milk to the butter mixture. Start by adding one-third of the dry ingredients, followed by half of the coconut milk, then another third of the dry ingredients, the remaining coconut milk, and finish with the last third of the flour. Mix just until combined; avoid over-mixing to keep the cake light and fluffy.

Step 6: Fold in the Shredded Coconut

• Gently fold in the sweetened shredded coconut using a spatula, ensuring it is evenly distributed throughout the batter.

Step 7: Bake the Cake

• Pour the batter into the prepared baking pan(s) and smooth the top with a spatula.
• Bake for 30-35 minutes (for the 9×13 pan) or 25-30 minutes (for two 8-inch round pans), or until a toothpick inserted into the center of the cake comes out clean.
• Once done, remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 8: Prepare the Creamy Pineapple Glaze

• While the cake is cooling, make the glaze. In a medium saucepan, melt the butter over medium heat.
• Add the powdered sugar and whisk until smooth.
• Stir in the crushed pineapple and its juice, along with the vanilla extract and a pinch of salt. If the glaze is too thick, thin it out with a little pineapple juice until it reaches your desired consistency. The glaze should be thick but pourable, so it coats the cake beautifully.
• Let the glaze cool for a few minutes to thicken slightly before pouring it over the cake.

Step 9: Glaze the Cake

• Once the cake has cooled but is still slightly warm, pour the creamy pineapple glaze over the top. Use a spatula to spread the glaze evenly over the cake, letting some drip down the sides. If using a round cake, you can also glaze between the layers for extra sweetness.
• Allow the glaze to set for about 15-20 minutes before slicing and serving.