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Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the coconut milk.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the crushed pineapple gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.
Frosting:
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