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

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, mix together the granulated sugar, vegetable oil, and eggs until well combined.

Pour in the coconut milk and vanilla extract, and mix until fully incorporated.

Gradually add the dry ingredients to the wet mixture, stirring until smooth and lump-free.

Gently fold in the crushed pineapple and shredded coconut.

Pour the batter evenly into the prepared cake pans.

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

Cool the cakes in the pans for 20 minutes before transferring to wire racks to cool completely.

Prepare fresh fruits and whipped cream for decoration.

Once the layers are completely cool, place one layer on a serving platter. Top with whipped cream and desired fruits. Add the second layer on top and repeat the decoration.

Chill the assembled cake for about 30 minutes before serving.