Preheat oven to 350*.
Line a 9" cake pan with parchment, then put 1/4 cup butter and 1 tbsp. coconut sugar in the pan and place in the oven while it's preheating. Remove when the butter is melted and give it a little whisk to be sure the coconut sugar is distributed throughout the butter.
In a large mixing bowl, combine eggs and honey with a hand mixer or whisk.
Melt the remaining 1/2 cup of butter and add the butter and vanilla to the batter and mix well.
Add the coconut flour, salt and baking soda and mix until smooth.
Fold in crushed pineapple.
Place the pineapple rings evenly on top of the butter and coconut sugar mixture in the cake pan, then place a cherry in the center of each one.
Pour the batter over the pineapple rings, then gently bang it on the counter a few times to ensure it covers the pineapple rings well and to get out air bubbles.
Bake for 34-38 minutes. It is done when it is springy but will still be a little moist. You can check with a toothpick by poking it down in the center of the cake. If no crumbs come off on the toothpick, it's done.
Set the cake out to cool for about 10 minutes. While it's still warm, gently loosen the sides of the cake from the pan with a knife, then place a cake stand base or flat plate on top of the cake pan. Using one hand to hold the base and the other hand to hold the cake pan, flip it over so that the base is on the bottom and the cake is on top of the base. Gently remove the cake pan so that the cake slides out onto the base.