Mix a standard cake batter, but use coconut cream as part of the liquid and fold in drained crushed pineapple and shredded coconut for a tropical twist.
Bake in layers until a toothpick comes out clean. Make a buttercream frosting flavored with coconut cream; frost cake. Pat toasted coconut on sides and top. Pro tip: A dash of good-quality coconut extract boosts aroma and flavor in both cake and frosting..