Coconut Macadamia Nut Pineapple Upside Down Cake Recipe from Hawaii

Ingredients

• 1 (20 oz (567 g)) can of pineapple slices in natural juices
• 1 tsp of finely grated fresh ginger
• 1 tbsp of dark rum
• 1/2 cup of shredded sweetened coconut
• 6 tbsp (3 oz (85 g)) of unsalted butter, cut into 6 pieces
• 1/2 cup (4 oz (113 g)) of packed light brown sugar
• 1/4 tsp of fine sea salt
• 1 tbsp of freshly squeezed lemon juice
• 1/2 cup of sweetened shredded coconut
• 1 cup (5 oz (142 g)) of all-purpose flour
• 1/2 tsp of baking soda
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground ginger
• 1/2 cup of macadamia nuts
• 1 large egg, at room temperature
• 1/2 cup of sour cream
• 1 tsp of pure vanilla extract