Lay out pineapple slices onto foil-covered baking sheet. Sprinkle with brown sugar and bake at 350 degrees for 20 minutes. Remove from oven; set aside.
In large bowl, combine coconut, pecans and raisins; set aside.
Blend sugar, flour and eggs in a mixer and then cook over medium heat until mixture reaches a boil, stirring constantly.
Remove from heat and whisk in the cinnamon and cloves.
Stir in the coconut, pecans and raisins. Refrigerate mixture for about 15 minutes.
Spread a thin layer of the mixture on the top of one cake layer, and then 5 pineapple slices. Lay other cake layer on top and spread remaining topping over entire cake. (The finer the nuts are chopped, the easier it will be to spread.)
Decorate the cake top with the five remaining pineapple slices, placing a maraschino cherry into the center of each ring.
Add a touch of fruit or coconut to center of cake, if desired.