To make the cake layers:

1. Using an electric mixer (a stand mixer or handheld), beat the butter and sugar at medium speed until light and creamy, about 3 minutes.
2. Add eggs two at a time, mixing on low speed to incorporate after each addition.
3. Add coconut milk and vanilla and mix at medium speed.
4. Add flour and baking powder and mix on the lowest speed until just combined.
5. Divide batter between three greased 6" cake pans and bake at 325F or 160C for 35 minutes or until cakes spring back up when poked in the middle.
6. Leave cakes in their pans for 10 minutes before turning out onto a cooling rack and let them cool completely.

To make the coconut filling and frosting:

1. Mix butter and sugar together at low speed for 4 minutes, until smooth. Add vanilla and salt and mix to combine.
2. Blend freeze-dried pineapple in a blender or food processor to make a powder. Mix the powder into the buttercream.
3. Scoop 1 cup of the pineapple buttercream into a small bowl and stir the cream cheese into it. This will be your filling.
4. To the rest of the pineapple buttercream add milk 1 tablespoon at a time until the buttercream is the consistency of peanut butter or stiff whipped cream. This will be your frosting.

To put the cake together:

1. Spread a bit of buttercream onto the middle of a cake board or flat plate or platter. Press the first cake layer onto the buttercream to secure it in place.
2. Spread half of the pineapple cream cheese buttercream to cover the top of the cake layer and then place the next cake layer on top. Spread the rest of the pineapple cream cheese buttercream on top and then add the final cake layer. If you have time, put the cake into the fridge for 30 minutes or the freezer for 15 minutes before frosting it.
3. Spread half of the pineapple buttercream to cover the cake with a crumb coat. Smooth with a cake comb or offset spatula. Let this set in the fridge or freezer for 15-30 minutes and then repeat with a final layer of pineapple buttercream.
4. To add texture onto the top of the cake, press the tip of your offset spatula down on the edge of the top of the cake and as you spin the cake, spiral inwards to the middle.
5. Place the cake on a tray and pour shredded coconut around the bottom. Press this into the bottom of the cake using your hands or a spoon or an offset spatula. Optionally, press dried pineapple 'flowers' into the top of the cake to decorate.
6. Serve this cake at room temperature. You can refrigerate it for 2-3 days but take it out of the fridge at least 2 hours before serving.