Prepare your frosting and pineapple filling ahead of time. For the frosting, I used a mixer to combine the butter, cream cheese, vanilla, salt and coconut flavor. In a separate bowl, sift the coconut milk powder and confectioners' sugar; then, gradually add the sugar to the butter and cream cheese, mixing at low speed until fully incorporated and then beating at medium high until frosting is airy and light.
For the pineapple filling, combine all ingredients in a large saucepan and simmer over medium heat. Stir frequently for about 8 - 10 minutes until mixture is even and gelatinous. Set aside for cooling.
When you are ready to make the cake, preheat the oven to 350 degrees and prepare your cake pans. I used a 9" springfoam pan for each layer of the cake.
Whisk together the cake flour, coconut milk powder, salt and baking powder, and set aside.
In a mixing bowl, cream the butter and sugar until mixture is even and light; then, beat for 2 more minutes more. Add 1/4 of the dry ingredients.
In a third bowl, gently combine the egg whites, milk, and flavors. You will now be adding 1/3 of this mixture to the butter and sugar mixture, followed by 1/3 cup of the dry ingredients. Alternate adding both to the cake batter until all are incorporated. Mix at a medium low speed.
Bake each layer at 30 minutes each. If you would like to try the water bath, I set each pan in a larger baking tray full of water; the water should not seep into the cake.
When both layers are cool, assemble the cake and refrigerate for 1 - 2 hours. Prior to serving, allow cake to return to room temperature.