• Preheat your oven to 350°F.
• Pour melted butter into a 10" cake pan. Brush the butter up the sides of the pan.
  8 Tablespoons unsalted butter
• Sprinkle brown sugar evenly over the base of the pan, spreading it out with a brush if needed.
  2/3 cup brown sugar
• Place one pineapple ring in the center of the pan, then arrange the remaining rings around it, either halved (as pictured) or whole.
  20 ounces canned pineapple slices in juice
• Place cherries in the center of the pineapple rings, pressing them and the pineapple slices firmly to ensure they are in direct contact with the base of the pan.
  10 - 12 + maraschino cherries

Prepare the Cake Batter:

• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
• In a second bowl, combine the coconut milk, sour cream, pineapple juice, and vanilla extract.
  ½ cup full-fat canned coconut milk, 1/4 cup full-fat sour cream, 1/3 cup pineapple juice, 2 teaspoons vanilla extract
• In a third bowl, beat the butter and white sugar with a handheld mixer on speed 7 for 2 minutes until fluffy.
  10 Tablespoons unsalted butter, 1 cup granulated white sugar
• Add the eggs one at a time, beating for 20 seconds after each addition.
  3 large eggs
• Alternate adding the dry and wet ingredients to the butter mixture. Start with 1/3 of the dry mixture, mix in with a rubber spatula, then add 1/2 of the wet mixture, and mix. Repeat with half of the remaining dry mixture, then all of the remaining wet mixture, and finally the last of the dry mixture. Fold in the coconut flakes, if using.
  1/3 cup coconut flakes
• Spread the batter evenly over the pineapple layer, smoothing and leveling the surface.

Bake the Cake:

• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 20 minutes after baking.
• Run a butter knife around the inner edge of the pan to loosen the cake. Place a plate or serving platter over the cake pan, then carefully flip it over. Gently tap the base and shake the pan before lifting it slowly to release the cake.
• Allow the cake to cool completely before serving.