Preheat oven to 350 degrees F.

Grease round baking pan with coconut oil. Place 3 pineapple slices across middle, then 2 slices above and 2 slices below so bottom of pan is covered.

Place cherry into each pineapple ring center.

In medium bowl, combine dry ingredients: flour, baking powder and salt. Add egg replacer and water, sugar, condensed coconut milk, oil and pineapple juice and stir to combine. Batter will be thick.

Spoon dollops of batter over pineapple and cherries. Spread batter carefully to keep pineapple rings in place.

Bake for 40 minutes. (Note: Batter will spread to cover pineapple and puff up.)

Remove cake from oven when golden-brown. Allow cake to cool then place a plate on top and flip over to release.