Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour and baking powder.
Gradually add dry ingredients to the wet mixture. Gently fold in drained pineapple and shredded coconut.
Pour batter into prepared pan, smooth the top, and bake for about 35 minutes or until a toothpick inserted comes out clean.
Remove from oven and allow cake to cool before slicing and serving.
