Caramelized coconut sugar and juicy pineapple rings form a glossy, golden topping that turns deeply amber as this cake bakes, while the base itself comes together from almond flour and a touch of coconut flour for a moist, tender crumb with a warm hint of cinnamon. Coconut milk and coconut oil keep things rich without any heaviness, and a splash of apple cider vinegar gives the batter just enough lift to bake up soft and springy. The whole thing gets flipped in one dramatic motion so the fruit lands facing up, glistening and caramelized, right before you slice in. It's a showstopper dessert that happens to fit neatly into a gluten free spread, no flavor or drama sacrificed. Serve it slightly warm so the topping stays syrupy, and watch it disappear fast at any gathering.
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan generously with coconut oil, making sure to coat the sides.
In a small saucepan over medium-low heat, combine the 3 tbsp melted coconut oil and 1/3 cup coconut sugar for the topping. Stir constantly until the sugar dissolves and the mixture is smooth and slightly thickened, about 2 minutes. Pour evenly into the bottom of the prepared pan.
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