Preheat the oven to 180C, 350F, gas mark 4. Grease the base and sides of a 9 inch round springform tin with Lucy Bee Coconut Oil, then line the base with baking parchment.
FOR THE CAKE:
Sieve together the flours, baking powder, bicarbonate of soda along with a pinch of Lucy Bee Himalayan Salt and the sugar in a medium-sized bowl - add the crystalised Lucy Bee Coconut Sugar left in the sieve, to the bowl.
Whizz together Lucy Bee Creamed Coconut and water in a small blender (a nutribullet works well here) until smooth, then add the eggs, Lucy Bee Coconut Oil and pineapple chunks. Whizz for another 2-3 seconds, until combined.
Stir the wet ingredients into the dry ingredients until well combined, or use an electric hand whisk. Pour the mixture into the prepared cake tin.
Bake in the oven for around 30 to 40 minutes, until risen, golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 15 minutes, then remove from the tin and set onto a wire rack to cool completely.
FOR THE PINEAPPLE RUM SAUCE:
While the cake cools, whizz 100g fresh pineapple in a blender until smooth. Pass through a sieve and add the coconut rum. Set aside.
FOR THE ICING:
To make the icing, blend together Lucy Bee Creamed Coconut, water and rum in a small blender until smooth. Leave to chill slightly, if needed.
To finish, spread the icing onto the top of the cooled cake, then top with the pineapple chunks. Sprinkle the desiccated coconut over (if using) and finally drizzle some of the pineapple rum sauce over. Serve the remaining sauce on the side with a slice of cake.