Preheat the oven to 350 degrees | spray a 9-inch by a 13-inch baking dish with nonstick spray

Cake

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Then mix in vanilla and one egg at a time, mix well after each additional egg.
3. In another bowl, whisk flour, baking powder, and salt; add to creamed mixture alternately with pineapple juice, beating well after each addition, starting and ending with the flour mixture.
4. Pour cake batter into the cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely before frosting.

Frosting

1. Toast coconut in a 350-degree oven for 10-12 minutes or until lightly toasted brown and allow to cool completely.
2. Meanwhile, using a mixer, beat cream cheese until light and fluffy. Then slowly, add milk and banana pudding. Beat until smooth, some lumps may remain. Spread the cream cheese mixture over the cake.
3. Then sprinkle the crushed and drained pineapple over the cream cheese layer.
4. Whip the cream, adding powder sugar and vanilla, until fairly firm peaks form. Layer over crushed pineapple.
5. Sprinkle toasted coconut over whipped cream and enjoy!