• Preheat the oven to 370℉/180℃. Line/grease two 8 inch round tins.
• In a large bowl/the bowl of a stand mixer, combine the butter and granulated sugar on a medium speed. For real creaming, this should be about 3-5 minutes with an electric/stand mixer. Add the eggs, one at a time, then add the orange extract if using.
• Add the pineapple juice and combine again. The mixture may begin to look a little curdled, due to all the citrus/liquid/eggs etc. but stick with it!
• Combine the flour with the baking soda and baking powder in a small bowl. Add a third of this and a third of the milk, mix until all combined. Then repeat with remaining flour and milk. The mixture will be fairly smooth and should pour easily.
• Pour evenly into the tins and bake for 35-40 minutes/until a skewer comes out clean. Let cool on a wire rack before making the buttercream.

For the Frosting

• First whisk the butter on a high speed with an electric mixer (or whisk attachment in a stand mixer). Add the pineapple juice and half of the icing sugar. (Optional: Add a teaspoon of orange extract). Mix on high until icing sugar is incorporated, then add the remaining amount.
• Mix until everything comes together in glorious golden waves. Ensure the buttercream is thick enough to spread, if not, add more icing sugar.
• Spread this over the cake and decorate as desired, lots of coconut around the edge works well. Slice and serve!