Add the vegetable oil and water and pineapple juice slowly over 1 minute on slow speed
Scrap the Powel.
Add in soaked coconut, and crushed pineapple. Blend for 3 minutes on slow speed.
Line a round 8” pan with greaseproof paper, drain pineapple rings and dry,layer onto bottom of the pan, place a glace cherry in the middle of each pineapple ring. Deposit approx 400gm of batter on top.
Bake at 175 °C for approx 20-30 minutes
When cool turn out cake, peel off greaseproof paper and glaze top and sides with a neutral or apricot glaze, Mask sides with toasted coconut.