Melt butter in 25 cm oven proof skillet. Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries. Set aside. Beat eggs in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in sugar. Add half cup reserved pineapple juice and vanilla. Stir in dry ingredients until smooth. Pour over topping in 25 cm oven proof skillet. Bake in 180ºC degree oven 40 to 45 minutes. Cool 5 minutes. Invert on serving plate. Makes one 25 cm cake. 8 servings. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias