Preheat the oven to 180ºC / 160ºC Fan / 350ºF / Gas 4 / and line the base of an oven-proof pudding basin with a circle of baking paper. (See Tips for alternative ways to bake)
Using a pastry brush, spread the golden syrup onto the baking paper and about halfway up the sides of the bowl. Arrange 6 pineapple rings in a circle on the base of the bowl. Cut a further 2-3 rings in half and place them on top.
Put a glace cherry into the holes of the pineapple rings.
To make your sponge, melt the coconut oil in the microwave. Pour the flour, caster sugar, melted coconut oil, eggs and pineapple juice into a mixing bowl and beat together using an electric or hand whisk.
Pour the sponge mixture on top of the pineapple rings and gently smooth the top using the back of a spoon.
Cover the bowl with a sheet of baking paper and secure it down with a sheet of tin foil. Put the bowl into a deep roasting tin and carefully pour boiling water into the roasting tin about halfway up. Bake for 2 hours and 15 minutes.
Insert a skewer to check if the cake is cooked but it won't come out completely clean because this is a very moist cake. It will look wet but shouldn't be covered in cake mixture.
Leave the pudding bowl to cool until you can comfortably touch the bowl with your hands. Put a plate on top and flip the bowl over. The Pineapple Upside-Down Cake will slide out of the bowl on to the plate. Serve warm with custard or ice cream.