Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.

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

In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.

Gently fold in the crushed pineapple until evenly distributed.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Step 2: Bake the Cake

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.

Mix in the melted white chocolate, heavy cream, and vanilla extract. Beat until the frosting is smooth and fluffy.

Step 4: Assemble the Cake

Place one cake layer on a serving plate and spread a generous layer of frosting on top.

Add the second cake layer and frost the top and sides of the cake.

Garnish with shredded coconut, pineapple slices, and white chocolate shavings if desired.

Step 5: Serve and Enjoy

Slice the cake and serve it chilled or at room temperature.