Preheat the oven:
Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round or square cake tin.

Mix the dry ingredients:
In a bowl, whisk together the flour, baking powder, baking soda, salt, and desiccated coconut. Set aside.

Cream the butter and sugar:
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.

Add the wet ingredients:
Stir in the crushed pineapple (with juice) and yogurt. The mixture may look a bit curdled—this is normal.

Combine and bake:
Gradually add the dry ingredients into the wet mixture and fold until just combined. Pour the batter into the prepared cake tin and smooth the top.

Bake the cake:
Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool completely before frosting.

Make the frosting:
In a bowl, beat together the cream cheese and butter until smooth. Add icing sugar, vanilla, and pineapple juice, and mix until fluffy.

Frost and garnish:
Spread the frosting over the cooled cake and sprinkle with toasted coconut for a tropical finish.

‍