Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan and line it with a parchment paper round. Set aside.

Add the Ritz crackers, ½ cup (60g) walnuts, and ½ cup (60g) toasted coconut flakes to a gallon freezer bag. Use a rolling pin or meat mallet to pound the mixture into a coarse meal. Set aside.

Melt 6 tablespoons (84g) butter in a small pot over medium heat. Once melted, add ½ cup (100g) light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar blends into the butter and the mixture darkens slightly in color.

Reduce the heat to low and add 2 tablespoons (30g) heavy cream and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Turn off the heat and stir in the Ritz cracker mixture until completely combined.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Place the drained crushed pineapple in a bowl with 1 tablespoon (7g) cornstarch and 1 tablespoon (20g) honey. Stir until combined. Set aside.

Sift 1 cup (120g) of all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.

Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of light brown sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add ¼ cup (60g) milk and ¼ cup (60g) pineapple juice and beat until just combined. Add the remaining dry ingredients along with 1 teaspoon vanilla extract and 1 teaspoon coconut extract. Beat until just combined. Don’t overmix!

Remove the cake pan from the refrigerator. Spoon the pineapple mixture over the Ritz cracker layer and smooth into an even layer. Gently press the pineapple into the Ritz cracker layer to form a tightly packed layer. Pour the batter over the pineapples and smooth it out with the back of the spatula.

Transfer the cake to the oven and bake for 45 to 47 minutes until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand at room temperature for 1 hour. The cake should still be warm to the touch.

Add ½ cup (120g) heavy cream, 2 tablespoons (30g) cream of coconut, ½ cup (60g) powdered sugar, and 1 teaspoon vanilla extract to a large mixing bowl. Beat with an electric hand mixer until soft peaks form. Add 2 ounces (56g) mascarpone cheese and continue beating until stiff peaks form, being careful not to overmix, as the mascarpone can separate when overworked. Refrigerate until needed.

Place a large plate over the cake pan and carefully invert the cake onto the plate.

Slice the cake. Pipe or spoon the coconut whipped mascarpone on each slice and serve with a maraschino cherry and more toasted coconut flakes on top if desired. Enjoy!