Add all of the dry ingredients - both flours, vanilla-flavoured sugar, brown sugar, salt, baking powder, and grated coconut - to a large bowl. Mix it with a whisk so that all the ingredients are evenly distributed.
Melt coconut oil in a microwave oven or on the stovetop.
Pour milk into a separate bowl and add melted coconut oil.
Open a can of pineapple compote and take all of the slices of pineapple out. Pour 200 ml of the juice into the milk and oil mixture. Mix the mixture well.
Prepare the cake tin - grease it or line it with parchment paper.
Place a few slices of pineapple into the cake tin, creating the desired pattern.
Cut the remaining pineapple slices into pieces.
Pour the milk-oil-juice mixture into the bowl with wet ingredients and gently mix so there are no dry pieces left.
Add pineapple pieces to the batter and fold them in.
Then add the cake batter to the tin little by little to cover all the pineapple slices. Even out the batter with a spoon.
Bake the cake in a pre-heated oven at 180°C for 25-30 minutes. Test if it's baked with a toothpick.
Once the cake is baked, take it out of the oven and let it cool down a bit. Then remove the rim from the cake tin. Place a cake holder, a plate, or a serving dish on top of the cake and turn it upside-down so the bottom of the cake is turned upwards and you can see the pretty pattern you created with the pineapple slices.
Serve it as it is, add some ice cream or whipped cream or sprinkle with powdered sugar. Enjoy!
