Preheat your oven to 350°F (175°C).

Grease and flour a 9x13-inch cake pan thoroughly.

In a large mixing bowl, combine 2 cups of flour, 1.5 cups of sugar, and 2 teaspoons of baking powder. Whisk together until well blended.

In a separate bowl, beat 0.5 cups of softened unsalted butter until light and fluffy. Gradually add 3 large eggs, mixing until smooth.

Fold in 1 cup of crushed pineapple into the butter and egg mixture.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes.

Once baked, let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Spread a generous layer of coconut frosting over the cooled cake and sprinkle with toasted coconut flakes.