Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the crushed pineapple and vanilla extract.

In another bowl, combine the flour, baking powder, salt, and shredded coconut.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

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

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

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a mixing bowl, beat together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.

Once the cake is completely cooled, spread the frosting evenly over the top.