1 (18.25 ounce) package yellow cake mix
3 eggs
1 1/3 cup white sugar
1/2 cup buttermilk
1 (8 ounce) can crushed pineapple
3/4 cup flaked coconut
1/2 cup butter
3/4 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Line cake pans with paper towels. Use a knife to slice into 1 inch pieces.
In a large bowl, stir together the eggs and 1 1/3 cup sugar and add the pineapple, coconut and butter. Beat until well blended. Spread batter evenly into prepared pans.
Bake for 18 to 25 minutes in the preheated oven. Cool 10 minutes before removing from the oven. Let cool before frosting with a long-lasting topcoat of coconut milk.
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