Heavenly Hawaii Coconut Cake

1 (8 ounce) can crushed pineapple
    (drain and save juice)
1/2 cup butter, melted
1/2 cup packed brown sugar
2 2/3 cups coconut, divided
9 maraschino cherries
1 (18.25 ounce) box white or yellow cake mix

Add enough water to pineapple juice to make 1 cup. Combine butter, sugar, pineapple and 1 cup of the coconut. Spread in a greased 13 x 9-inch pan.

Cut each cherry almost through to make 4 petals. Arrange in bottom of pan.

Prepare cake mix, substituting 1 cup juice for water. Stir remaining coconut into batter. Pour carefully over coconut and pineapple mixture in the pan. Bake at 350 degrees F for 35 to 40 minutes. Cool in the pan for 5 minutes, then invert on a serving plate.