Start by sifting the flour to break up any clumps. Then mix in the desiccated coconut, baking soda and sugar. Using a whisk to combine, mix thoroughly.
In a separate bowl, add in the coconut oil, coconut milk, lemon juice and pineapple puree. Mix to combine.
Now, combine both wet and dry ingredients, pouring the dry ingredients into the wet mixture. Slowly. Be careful not to overmix the batter.
Line two 10" Cake tins with baking paper. Arrange the pineapple rings to cover the bottom of the baking tin.
Then, spread the batter evenly into the two tins. Bake at 180ºC for 30 minutes, or until a toothpick inserted in the centre comes out clean.