Get ready an 8-inch baking tin. Grease with butter and line the bottom with parchment paper. Set aside.
Combine butter and brown sugar in a small pot. Heat over medium-low heat until butter has melted and the mixture is bubbly. Remove from heat.
50 grams unsalted butter, 75 grams brown sugar
Stir in cinnamon and sea salt. While the caramel is still hot, scrape it all into the baking tin, spreading it all over the bottom of the baking tin.
1 tsp cinnamon, 1/2 tsp flakey sea salt
Arrange pineapple rings / chunks on top of the caramel, nesting the pineapples as close to each other as possible. Set aside.
200 grams pineapple
Cake Batter
Preheat oven to 170°C (conventional) / 160°C (convectional).
Place softened butter, brown sugar, salt and vanilla in a mixing bowl. Using an electric mixer, cream on medium for 3 minutes, scrapping down the sides with a rubber spatula every minute. Cream on medium-high for 2 more minutes, then scrape down the sides. The mixture will be light, fluffy and pale brown (beige) in colour.
125 grams unsalted butter, 60 grams brown sugar, 1 pinch of salt, 1 tsp vanilla
Beat the eggs in a small measuring cup. Add the eggs gradually while creaming on medium speed, until fully incorporated.
2 eggs
Sift in flour, cornstarch and baking powder. Add in ground almond and desiccated coconut. Fold until the dry ingredients are just incorporated.