Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside.
In a medium mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
Set a fine mesh sieve over a bowl and pour pineapple into sieve to drain all of the juice well from canned pineapple, reserve the canned juice for another use (you should have a little over 3/4 cup drained).
If you'd like the pineapple to have a finer texture pulse it in a food processor about 15 times or so to chop it up a bit, this is optional.
In a medium bowl stir together crushed pineapple with pineapple juice concentrate, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until very pale and fluffy.
Mix in eggs one at a time then blend in vanilla extract.
Add in 1/3 of the flour mixture and mix just until combined then mix in 1/2 of the pineapple mixture and mix just until combined.
Add in another 1/3 of the flour mixture and mix just until combined then add in the remaining 1/2 of the pineapple mixture and mix just until combined.
Add in last 1/3 of the flour mixture the mix just until combined, remove bowl and scrape down bowl with rubber spatula just to evenly incorporate.
Pour batter into prepared baking dish and spread into an even layer.
Bake in preheated oven until toothpick inserted into center comes out clean, about 30 - 35 minutes.
Let cake cool completely on a wire rack.
For the frosting, in a clean bowl of an electric stand mixer whip butter until fluffy.
Add in heavy cream, vanilla, and powdered sugar and whip on high speed for approximately 5 minutes or so until it's very light and fluffy.
Spread frosting over cooled cake, top with coconut then cut into slices.
*You can heat this in the microwave to thaw but you'll want to heat in 15 second increments stirring between each just until lukewarm, if it's too hot it will melt the butter.
Recipe source: Cooking Classy
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