Million Dollar Cake Recipe A Showstopper Dessert

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper rounds.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
8. In a medium saucepan, combine crushed pineapple (with juice), heavy cream, butter, and sugar. Bring to a boil over medium heat, stirring constantly.
9. Reduce heat to low and simmer for 15-20 minutes, or until the filling has thickened slightly. Stir in the sweetened shredded coconut. Remove from heat and let cool completely.
10. In a large bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
11. Place one cake layer on a serving plate or cake stand. Spread the cooled pineapple-coconut filling evenly over the cake layer.
12. Top with the second cake layer. Frost the entire cake with the whipped cream frosting. Garnish with toasted coconut flakes and maraschino cherries, if desired.
13. Refrigerate the cake for at least 30 minutes before serving to allow the filling to set.