Cream the butter and sugar together and spread onto the base and up the sides of an 8" cake tin. I used a silicone pan which didn't need lining, but you may need to line a regular pan.

Lay out approximately 6 pineapple rings onto the base of the tin, and then put a cherry into the hole. Chop up the remainder of the pineapple rings.

Make up the cake mix according to the instructions on the package.

Fold in the coconut, chopped macadamia nuts, mashed banana (if you are using it), chopped pineapple and the juice from the pineapple

Pour the cake mix over the pineapple and cherry layer and bake according to the cake packet instructions. You may need to cover the cake with foil to prevent burning, and you may need to cook for a little longer due to the looseness of this cake batter by the time you've added extra juice.

Check to see if it is cooked by inserting a skewer. If it comes out clean, then the cake is cooked through.

Allow to cool and turn out onto a serving plate.

Serve with whipped cream or ice cream.