Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and lining it with parchment paper.

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

In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Mix in the crushed pineapple and coconut milk until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.

Fold in the sweetened shredded coconut.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat together the cream cheese and softened butter until creamy, then gradually add powdered sugar and coconut milk until smooth.

Spread the cream cheese frosting evenly over the cooled cake and sprinkle with shredded coconut before serving.