Toasted Coconut & Pineapple Cream Cake with Rum Caramel Sauce I. Ingredients For the Toasted Coconut Cake 2 1/4 cups (280g) all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (113g or 1 stick) unsalted butter, softened 1 1/2 cups (300g) granulated sugar 3 large eggs, room temperature 1 cup (240ml) coconut milk , shaken well 1 teaspoon vanilla extract 1 cup (80g) sweetened shredded coconut, toasted (plus extra for topping) For the Pineapple Cream Filling 1/2 cup (113g) unsalte