On a turn table or cake stand layer one of your 8" cakes.
Spread half of your vanilla buttercream over the top util about 1/2" from edge.
Using a flat large ribbon tip pipe 1 cup or more of your cherry buttercream around bottom of cake, reserve remaining cherry buttercream.
Again using the flat large ribbon tip pipe 1 cup or more of your pineapple buttercream around the top side of the cake, reserve remaining pineapple buttercream.
Using a cake or bench scraper press edge against your cake and spin cake to blend the two frostings together until smooth.
Add the remaining vanilla buttercream to the top of your cake and spread over and blend with the edge of your pineapple buttercream.
Add the remaining cherry and pineapple buttercream to another piping bag fitted with a large open star tip, orange on one side and red on another and pipe some out until the two colors blend.
Pipe swirls around top of your cake (You may have leftover frosting).
Garnish with cherries and coconut flakes if desired.