• Preheat the oven to 350F degrees and adjust the oven rack to the middle position.

Pineapple Topping

• Blot the pineapple slices to soak up excess liquid. Place the slices on a piece of paper towel, and with another paper towel blot the top of the slices.
• In an ungreased 6-inch round cake pan, pour the melted coconut oil evenly into the bottom of the pan. Sprinkle the coconut sugar over the top of the oil - making sure to get sugar on all of the oil.
  3 tablespoons coconut sugar, 2 tablespoons cold pressed refined coconut oil, melted
• Cut one of the pineapple slices into 6 pieces. Place 3 whole pineapple slices on the coconut sugar, then arrange the pineapple pieces in between (see photos). Place sliced maraschino cherries in the centers of the pineapple slices - and anywhere else you would like to fill in. Set aside while you prepare the cake batter.
  8 ounce can pineapple slices, maraschino cherries

Cake

• In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, and salt.
  6 tablespoons blanched almond flour, 3 tablespoons arrowroot flour, 3 tablespoons coconut flour, 1 ½ tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt
• In a medium mixing bowl, add the egg, sour cream, milk, maple syrup, pineapple juice (from the can of pineapple slices), oil, and vanilla extract. Whisk until completely combined.
  1 large egg, room temperature, 2 tablespoons full fat sour cream, room temperature, 2 tablespoons milk, any kind, 1/4 cup pure maple syrup, 1 tablespoon pineapple juice, 2 tablespoons cold pressed refined coconut oil, melted, 1/3 teaspoon vanilla extract
• Sprinkle the dry ingredients over the top of the wet ingredients. Stir the batter until no dry-streaks remain. Tip - I recommend letting the cake batter rest for at least 5 minutes to allow the flours to hydrate and develop flavor. This will also yield a cake that is less-crumbly.
• Pour the batter evenly over the pineapple topping. Bake the cake for 37 to 40 minutes, or until a toothpick inserted in the middle comes out mostly clean.
• Cool the cake in the pan set on a wire cooling rack for 15 minutes. Run an offset spatula or knife around the edge of the cake to release any areas that may be sticking. Then, carefully invert the cake onto a serving platter or cake stand. Note - Coconut sugar is darker than regular sugar. Don't be alarmed at the caramel color! Cool the cake completely at room temperature before slicing and serving. Enjoy!