Prehead oven to 350. Spray 2 9 inch round cake pans with non-stick cooking spray. Pour 1/4 cup of melted butter into each pan. Sprinkle 1/4 cup of brown sugar in each pan. Top each with half of the pineapple, cherries and nuts.
Combine cake mix, eggs and can of coconut milk. Mix until well blended. Pour batter evenly over both prepared pans.
Bake 30-35 minutes or until a toothpick inserted into center comes out clean.
Cool cake in pans about 15 minutes.Invert cake onto a plate, gently press coconut around sides and top.