Preheat oven to 400 degrees F. Line pan with parchment paper.

In large bowl, combine flax meal with 7.5 tablespoons water. Set aside for a few minutes until thick. Add oil and milk and whisk to combine. Add remaining wet ingredients and mix well.

Add all dry ingredients and mix well. Then add white vinegar and mix.

Pour batter into prepared pan and smooth out evenly. Bake for 15 minutes. Then, reduce to 360 degrees F. Bake an additional 15 minutes or until toothpick comes out clean. Let cool.

Open chilled canned coconut cream and scoop out the solidified contents into bowl. Add remaining ingredients and beat the cream with an electric hand mixer until it turns into a thick whipped cream.

Spread cream evenly over cake. Refrigerate for at least 30 minutes. Top with dried pineapple and chopped nuts.