In small mixing bowl, blend together butter and 1/3 cup honey. Add coconut and pineapple. Mix thoroughly. Set aside. In small bowl of electric mixer, place remaining 1/3 cup honey and shortening. Blend on low speed. Add egg, milk and vanilla. Beat on low speed until well blended, scraping sides and bottom of bowl several times. Add flour, baking powder and salt. Continue to mix on low speed until dry ingredients are moistened. Beat on medium speed for 2 minutes. Grease 8-inch square baking pan. Dust bottom with flour. Spread batter in prepared pan. Spoon honey-coconut mixture carefully over top of batter, spreading evenly. Bake at 350°F for 30 to 35 minutes or until cake tests done in center. Serve warm.