Preheat oven to 170 c. Grease a 20 cm round cake pan

Thinly slice pineapple and cut them into halves

Heat butter and extra sugar in a, large fry pan over medium heat. Add pineapple and cook for 3 minutes on each side until caramelised. Arrange pineapple on the base of cake pan, overlapping the slices so there are'nt any gaps

Beat the butter and remaining sugar until fluffy. Beat in eggs one by one, then vanilla extract.

Add sifted flour and coconut and combine well. Do not over mix.

Spoon in batter over the pineapple in the cake pan. Bake for 50-60 minutes until skewer inserted in the centre comes out clean.

Cool in the pan on a wire rack for 10 minutes, then turn out and cool completely.

Cut into wedges and serve.