**Tropical Pineapple Coconut Layer Cake**

 **Ingredients:**

**For the Cake:**
– 2 1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup sour cream
– 1/2 cup pineapple juice
– 1 cup crushed pineapple, drained

**For the Filling:**
– 1 (8 oz) can crushed pineapple, drained
– 1 cup coconut cream (or cream of coconut)
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tsp cornstarch

**For the Frosting:**
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup coconut cream (or cream of coconut)
– 1 tsp vanilla extract
– 1/4 cup pineapple juice (adjust for consistency)

**For Garnish:**
– Pineapple chunks
– Toasted shredded coconut

 **Instructions:**

1. **Prepare the Cake Layers:**
– Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
– In a large bowl, beat the butter and sugar together until light and fluffy.
– Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
– Gradually add the flour mixture to the butter mixture, alternating with the sour cream and pineapple juice, starting and ending with the flour mixture. Mix until just combined.
– Fold in the drained crushed pineapple.
– Divide the batter evenly between the prepared pans and smooth the tops.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

2. **Make the Filling:**
– In a small saucepan, combine the drained crushed pineapple, coconut cream, heavy cream, sugar, and cornstarch.
– Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
– Remove from heat and let it cool completely.

3. **Prepare the Frosting:**
– In a large bowl, beat the softened butter until creamy.
– Gradually add the powdered sugar, coconut cream, vanilla extract, and pineapple juice, beating on low until combined.
– Increase the speed to medium and beat until the frosting is light and fluffy. Adjust the consistency with more pineapple juice if necessary.

4. **Assemble the Cake:**
– Place one cake layer on a serving plate. Spread half of the filling over the cake.
– Add the second layer and spread the remaining filling on top.
– Place the third layer on top.
– Frost the top and sides of the cake with the coconut frosting.

5. **Garnish:**
– Decorate the top of the cake with pineapple chunks and sprinkle with toasted shredded coconut.

6. **Serve:**
– Chill the cake for at least an hour before serving to allow the flavors to meld together.

Enjoy your tropical pineapple coconut layer cake!