Pineapple-Coconut Cake

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Separate pineapple rings and juice. Chop enough rings to fill a 1/4 cup measure. Pour 1/4 cup juice into a small bowl. Set aside remaining rings.

Step 3
Melt butter for caramel in a small saucepan. Add brown sugar, whipped topping, and vanilla extract. Whisk until smooth and bring to a boil. Pour caramel into a 9-inch round glass cake pan, coating the bottom evenly. Arrange pineapple rings over top, slicing them if desired. Set aside.

Step 4
Sift flour, baking powder, and salt together into a bowl.

Step 5
Cream sugar and butter together in another bowl. Gradually add flour mixture and mix until it resembles a coarse pastry dough. Add eggs; mix thoroughly. Stir in coconut milk, pineapple chunks and reserved juice, and vanilla extract. Stir in grated coconut. Carefully pour batter over the glazed pan.

Step 6
Place the cake pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.