1 (18 ounce) can cherry pie filling
1 cup sliced fresh pineapple
2 cans sweetened coconut milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, mix cherry pie filling, pineapple, sweetened coconut milk and pineapple. Mix thoroughly and spoon into two 9-inch round cake pans.
Bake for 1 hour in the preheated oven, or until filling is bubbly and golden brown. Let cool completely before removing from pans, and refrigerate overnight.