**Instructions**
**1. Prepare Your Pan and Oven:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
**2. Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
**3. Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
**4. Add Wet Ingredients:** Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
**5. Alternate Dry and Wet:** Gradually add the dry ingredient mixture to the wet ingredients, alternating with the drained crushed pineapple and Greek yogurt (or sour cream), beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
**6. Fold in Coconut:** Gently fold in the shredded sweetened coconut.
**7. Prepare Cream Cheese Swirl:** In a separate small bowl, beat together the softened cream cheese, ¼ cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
**8. Assemble the Cake:** Pour about two-thirds of the cake batter into the prepared baking pan and spread evenly. Dollop spoonfuls of the cream cheese mixture over the cake batter. Gently swirl the cream cheese mixture into the batter using a knife or skewer. Pour the remaining cake batter over the top, spreading carefully. Top with any remaining cream cheese mixture and swirl again if desired.
**9. Bake:** Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
**10. Cool:** Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
**11. Make the Glaze (Optional):** Once the cake is completely cool, whisk together the powdered sugar, milk (or pineapple juice), and coconut extract (if using) until smooth. Drizzle over the cooled cake.
**Short Tips**
* Make sure your cream cheese and butter are at room temperature for a smooth, lump-free batter and swirl.
* Don’t skip draining the crushed pineapple – excess moisture can make your cake dense.
* For an extra tropical kick, try toasting the shredded coconut slightly before adding it to the batter.
* If you don’t have Greek yogurt, sour cream makes a great substitute, adding similar moisture and tang.
* To get a beautiful swirl, don’t overmix after adding the cream cheese mixture – just a few gentle passes will do the trick.
