• Preheat the oven to 350°F (180°C). Line a 9-inch square cake pan with parchment paper. Oil the sides and bottom of the parchment paper and pan. Set aside.
• In a large mixing mixing bowl, whisk self-rising flour, and sugar.
• Fold in the crushed pineapple, melted coconut oil, orange juice, vanilla extract, and unsweetened desiccated coconut.
• Stir with a rubber spatula to incorporate.
• Pour the batter in the prepared pan.
• Bake the cake at 350°F (180°C) for 35-40 minutes. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
• Let it cool down on a cooling rack at room temperature for 1 hour before frosting.

Frosting and decor

• To make the frosting, place the softened dairy-free butter in a stand mixer bowl or glass bowl.
• Use the paddle attachment or electric beater to beat the butter until smooth - about 1-2 minutes.
• Gradually whisk in the powdered sugar, on low speed at first, then increase to medium speed until everything is incorporated.
• If needed, scrape down the sides of the bowl. It will look a bit dry and thick, that's normal, add a tablespoon or 2 of pineapple juice (or almond milk or orange juice) to thin it out. If you add the crushed pineapple in the next step, then 1 tablespoon will be enough.
• Feel free to whisk in drained crushed pineapple for flavor.
• If the frosting thins out too much, simply whisk in a bit extra powdered sugar.
• Spread evenly on top of the cake, and decorate with glace cherries, pineapple chunks, and orange slices.