Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

Drain the crushed pineapple thoroughly using a fine-mesh strainer. Press gently with a spoon to remove excess liquid. Measure 170 g of the drained pineapple and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter for 1 minute.

Add the granulated sugar and beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.

Add the oil and beat until incorporated.

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl between additions to ensure everything is evenly combined.

Along with the final egg, you can add the vanilla extract and coconut extract, mixing until incorporated.

Add the sour cream and mix on low speed until combined. The mixture may look slightly curdled at this point, which is normal.

With the mixer on low speed, add one-third of the dry ingredients, followed by half of the coconut milk. Mix just until incorporated. Add another third of the dry ingredients, followed by the remaining coconut milk. Finish with the remaining dry ingredients, mixing just until combined. Avoid overmixing the batter.

Using a spatula, gently fold in the drained crushed pineapple and shredded coconut until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and spread it evenly with an offset spatula.

Bake for approximately 35–42 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The top should be lightly golden, and the center should spring back when gently pressed.

Remove the cake from the oven and place the pan on a wire rack. Allow it to cool for about 15–20 minutes before adding the coconut milk soak.

In a medium bowl or measuring cup, combine the sweetened condensed milk and coconut milk.

Whisk thoroughly until the mixture is smooth and the condensed milk has completely blended with the coconut milk.

While the cake is still slightly warm, use a wooden skewer, fork, or the handle of a wooden spoon to poke holes evenly across the entire surface of the cake. Make sure the holes are distributed throughout so the milk mixture can soak into the cake.

Slowly pour the coconut milk mixture over the cake, distributing it evenly across the surface. Pour a little at a time, allowing the liquid to absorb into the holes before adding more.

Let the cake cool completely, then cover and refrigerate while preparing the pineapple filling.

Drain the canned crushed pineapple thoroughly, removing as much excess liquid as possible. Measure 750 g of the drained pineapple.

Place the drained pineapple in a medium saucepan along with the granulated sugar, lime or lemon juice, and salt.

Stir everything together and cook over medium heat, stirring frequently. As the mixture heats, the sugar will dissolve and the pineapple will begin releasing some of its remaining juices.

Continue cooking for approximately 12–18 minutes, stirring regularly to prevent the pineapple from sticking to the bottom of the saucepan. The mixture should gradually reduce and become thicker as some of the liquid evaporates.

In a small bowl, whisk together the cornstarch and water until completely smooth and no lumps remain.

Pour the cornstarch slurry into the pineapple mixture while stirring continuously to distribute it evenly.

Continue cooking for another 1–2 minutes, stirring constantly, until the filling has thickened considerably. It should have a thick, jam-like consistency that holds its shape when spread rather than a runny or syrupy texture.

Remove the saucepan from the heat and transfer the pineapple filling to a shallow bowl or container. Allow it to cool completely to room temperature. Cover and refrigerate until chilled before assembling the cake.

Place the softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl and a hand mixer.

Beat on medium-high speed for approximately 2–3 minutes, until smooth, creamy, and completely combined. Scrape down the sides and bottom of the bowl as needed.

Add the powdered sugar and beat on low speed initially to prevent the sugar from flying out of the bowl. Increase the speed to medium and continue beating until the mixture is smooth.

Add the vanilla extract and coconut extract, mixing until incorporated.

Gradually pour in the coconut milk while mixing on low speed. Add it slowly, allowing it to incorporate into the cream cheese mixture before adding more. Continue mixing until smooth and creamy.

In a separate chilled mixing bowl, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. The cream should hold its shape when the beaters are lifted.

Add approximately one-third of the whipped cream to the coconut cream cheese mixture. Gently fold it in with a spatula to lighten the mixture.

Add the remaining whipped cream in two additions, gently folding after each addition until the frosting is smooth, fluffy, and no streaks of whipped cream remain. Avoid vigorous mixing to preserve the airy texture.

Refrigerate the frosting until ready to assemble the cake.

Make sure the soaked cake is completely cool and has been refrigerated before assembling.

Remove the chilled cake from the refrigerator. Spoon the completely cooled pineapple filling over the surface of the cake.

Using an offset spatula, gently spread the pineapple filling into an even layer, making sure it reaches the edges and corners of the pan.

Return the cake to the refrigerator for approximately 20–30 minutes to allow the pineapple layer to chill and firm up.

Remove the cake from the refrigerator and spoon the Coconut Cloud Frosting over the pineapple filling.

Using an offset spatula, carefully spread the frosting into an even layer, covering the pineapple filling completely. Work gently to prevent the pineapple layer from mixing into the frosting.

Sprinkle sweetened shredded coconut evenly over the top of the frosting.

Cover the cake and refrigerate for at least 2–4 hours before serving to allow the layers to chill and the coconut soak to distribute throughout the cake.

Slice into squares and serve chilled.