• Switch on the oven and pre-heat at 350°F or 180°C.
• Sift Whole Wheat Flour, Corn Flour and Baking Powder together.

Line Pan with Pineapple Slices

• Line a round cake pan with parchment paper.(I used Round cake tin of 7" diameter)
• Add a tsp of butter to cake tin and keep in oven to warm it.
• Once the butter melts, carefully take it out, add sugar to it. Spread in pan.
• Layer Pineapple slices/rings in desired pattern.
• Arrange Cherries on holes /spaces in between pineapple slices. In place of cherries you can add nuts like walnuts/pecans.
• Sprinkle Coconut flakes on top of pineapple slices.
• Keep it aside and make batter.

Cake Batter

• In a mixing bowl, add oil, butter and sugar. Cream till light and fluffy.
• Add eggs one by one mix and then add sour cream, essence and mix again.
• Now add flour mix, add milk or pineapple juice slowly by slowly and fold the batter lightly.
• Add coconut flakes at last and fold in batter. Adjust the consistency of batter if it is thick.
• Cake batter should be of flowing ribbon like consistency.
• Transfer batter in layered cake pan.
• Bake at 350°F or 180°C for 30-40 mins.
• Check cake after 30 mins. Insert a tooth pick in center, if batter is sticking to it, bake again for another 10-15 mins.
• Incase, the cake starts drying from the top but has sticky batter on tooth pick, cover it with aluminium foil and bake.
• Once done, take it out. Keep it on counter. Poke at radmon places with tooth pick.
• Drizzle about 2-3 tbsp of pineapple syrup, let it rest there or a few minutes and then demould it carefully. This step is optional. You can skip if you don't want to soak cake in juice.
• You can line the dish or cooling rack with parchment paper as the top now bottom after de-moulding/de-panning with be slightly moist.
• Let it cool completely and the cut and enjoy it!!