Grease a ring cake tin (2.5 l capacity) well and dust with flour. Drain the cherries. Clean and peel the pineapple, cut it in half lengthwise, remove the stalk and cut the flesh into slices. Heat brown sugar and 100 g butter in a pan, simmer for 1-2 minutes.
Spread on the bottom of the pan. Let cool down briefly. Place the cherries and pineapple slices alternately in the caramel, with the round side facing down. Cut the rest of the pineapple into fine cubes.
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cream 250 g butter, sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one by one. Mix 400 g flour, grated coconut and baking powder. Alternately stir in coconut liqueur.
Fold in pineapple cubes. Carefully spread the dough in the mould. Bake in a hot oven for 50-60 minutes. Turn the cake immediately onto a cake rack and let it cool down.