Pour the coconut milk and the desiccated coconut into a small saucepan and heat until just at boiling point then remove from the heat and leave to cool for 30 minutes.
Line and grease an 8 inch x 4 inch round baking tin.
Trim the top and tail of the pineapple and cut away the skin. Halve the pineapple then remove the core by cutting it out in a ‘v’ shape. Slice the pineapple very thinly lengthways then set aside whilst you make the caramel.
Melt the sugar on a gentle heat in a large saucepan, do not stir but gentle shake the saucepan every once in a while to ensure even melting.
Add the butter, once it has melted, stir to combine then remove the caramel from the heat.
Tip the pineapple slices and the glace cherries into the caramel and stir so everything is evenly coated.
Line the bottom of the cake tin with the pineapple slices, overlapping slightly in concentric circles, the rounded side facing towards the sides of the tin. Leave a small gap in the centre of the tin to fill in with the glace cherries.
Drizzle the rest of the caramel over the fruit and set aside whilst you make the cake.
Pre-heat the oven to 180°C/160°C fan assisted oven/gas mark 4.
Cream the butter and sugar for a few minutes until light and fluffy.
Add the eggs one at a time, mixing until thoroughly incorporated.
Pour in the vanilla extract and the coconut mixture and mix in well.
Sift together the flours, baking powder and salt then mix into the rest of the ingredients until just combined.
Pour the batter into the baking tin, on top of the pineapple and cherries, smoothing the top
Bake in the oven for around 55-60 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
Remove from oven, rest for five minutes then carefully turn out onto a wire rack.