Preheat the oven to 350?F (175?C). Grease and flour two 9-inch round cake pans.

In a mixing bowl, combine flour, sugar, baking powder, and salt.

Add softened butter, milk, eggs, and vanilla extract. Beat with an electric mixer until smooth.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

In a bowl, combine the drained crushed pineapple, whipped cream, powdered sugar, and vanilla extract. Mix gently.

Once the cakes are completely cool, place one layer on a serving plate.

Spread the pineapple filling over the first layer, then top with the second cake layer.

Spread whipped cream over the top and sides of the cake.

Sprinkle toasted coconut and chopped nuts on top for garnish.