I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post. Spray an 8-inch or 9-inch cake pan with non-stick spray.Note: It's better to use a regular cake pan and not a springform as it will cause the coconut oil to leak if not lining the pan with parchment paper.
Pour the coconut oil into the bottom of the cake pan and spread it evenly with a brush.
Sprinkle the coconut sugar over the oil to cover the entire bottom of the cake pan.
Open a pineapple can and reserve the liquid. Arrange the pineapple slices over the sugar and place a Maraschino cherry in the center of each pineapple slice and also in all gaps (see picture above in the blog post).
Set aside and preheat the oven to 356°F (180°C).
Measure/weigh the dry ingredients and add them to a big bowl. Stir with a whisk.
Blend the remaining pineapple slices in a blender or food processor to get pureed pineapple.
Add all wet ingredients to the dry ingredients and stir with a whisk or spatula.
Slowly pour the batter into the cake pan and bake in the oven for about 55 minutes or until a toothpick inserted into the center comes out clean (check after 45 minutes).
Let the cake cool for about 10 minutes.
Place a heat-proof plate or cake stand (which is slightly bigger than the cake pan) upside down over the cake pan. Try to position it in the middle of the pan and turn the plate and the cake pan over.
Wait for some seconds, so that the caramelized coconut sugar drizzles from the pan onto the cake. Remove the pan and serve warm. Enjoy! Since the cake is still warm, it will be very soft, which is completely normal though.
Store cake leftovers loosely covered in the refrigerator for up to 4 days.