Grease a 12-inch round cake pan (or two 8 inch rounds) with butter. Place a parchment paper round in the pan to prevent the cake from sticking. Preheat the oven to 350 F. Whisk together the dry ingredients (flour, baking powder, salt). In a separate bowl cream butter and sugar until light in color and slightly fluffy. Add the eggs and continue to mix until a consistent texture is formed. Whisk dry ingredients and milk into the wet ingredients, ½ cup of each at a time until fully incorporated. Fold in the pineapple chunks. Pour the batter into the cake round or rounds. Bake the cake/s for 35 minutes or until a toothpick comes out clean from the middle of the cake. While the cake is baking, grab your coconut cream from the fridge and separate the cream from any liquid. Add the solid cream into a bowl (bonus points if your bowl has been chilling in the fridge too) and using a mixer, beat the cream until light and fluffy like whipped cream. Beat in the powdered sugar for 1 minute. Return the bowl of whipped cream to the fridge to chill. Once the cake is done, cool on a wire rack for at least an hour before topping with coconut whipped cream and pineapple chunks. Enjoy!