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Preheat the oven to 350 °F (180 °C). Line a 9-inch square cake pan with parchment paper. Oil the sides and bottom of the parchment paper and pan. Set aside.
In a large mixing mixing bowl, whisk self-rising flour, and sugar.
Fold in crushed pineapple, melted coconut oil, coconut milk, vanilla extract, and unsweetened desiccated coconut.
Stir with a rubber spatula to incorporate.
Pour the batter in the prepared pan.
Bake the cake at 350 °F (180 °C) for 35-40 minutes. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
Cool down on a cooling rack before at room temperature for 1 hour before serving.