Heat the oven to 350°F with a rack in the middle position. Butter a 9-inch round cake pan, line the bottom with a round of kitchen parchment, then butter the parchment.

In a medium bowl, whisk together both flours, the coconut, baking powder and salt. In a large bowl, combine the eggs, the 106 grams (½ cup) white sugar, brown sugar and almond extract, then whisk until well combined.

Whisk in the melted and cooled butter. Whisk in the dry ingredients until homogeneous; the batter will be thick but pourable.

Pour the batter into the prepared pan. Using your hands, tear the cherries in half over the batter, allowing the juice to fall onto the surface, then drop the pieces onto the surface in an even layer.

Sprinkle with the pistachios and the remaining 1 tablespoon white sugar.

Bake until a toothpick inserted at the center of the cake comes out clean, 50 to 55 minutes. Cool on a wire rack until barely warm to the touch, about 1 hour.

Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter. Lift off the pan and peel off the parchment. Re-invert the cake onto a platter. If desired, dust with powdered sugar just before serving.