Hi, this is Alia and welcome back to my kitchen!
Last year, I took a trip to Hawaii
And it was one of the best feed experiences is in my life
That place was just magical. Everything was amazing about it
The smells, the views, the colors, the food, the people….
Hawaii is just a magical place
So When I came back home, 
I wanted to cook something that reminds me of Hawaii
So I made up this cake. So I kind of invented this recipe
With three ingredients that I really like
Pineapple, coconut, and macadamia nuts
So what do you make with this?
You make the pineapple upside down coconut cake with macadamia
Yes, it sounds awesome and the taste is awesome
So it took me two couples of week, 
 I was testing recipes there and there.
 I tested this cake and it worked! 
then I forgot about it until now!
But Now! summer is back and exotic flavors are back! 
So today we are going to make it
I hope you like it, because it is one of 
 the best cakes I have ever had and made
So let's start….
The first step is to arrange the pineapple in your baking pan.
Pineapple upside down cakes are very common in 
 the U.S. but not the coconut cake
that's the twist I made.
Cover your baking pan with melted butter. 
I did not say this recipe was light. 
So, it is not light, but it is delicious. So eat in mediation.
cover the pan with the butter.
Sprinkle brown sugar on top of the melted butter until 
 it covers the surface of the baking pan. 
The layer of brown sugar and butter will create 
 a caramel syrup when the cake bakes.
I am using canned pineapple that is already chopped into small pieces.
Otherwise, you can use the pineapple rings and just chop it.
Place the pineapple pieces on the baking pan (on top 
 of the brown sugar) in a nice pattern.
Here is all the pineapple pieces in the pan. 
because I'm using canned pineapple, make sure that you drain 
 it from the syrup before using it.  
Then comes the macademia nuts
So, this is the macademia nuts. If you never seen one, It's like this.
I'm using unsalted dry roasted but you can use raw macademia nuts.
Just make sure, it is unsalted 
and I just chopped them across like that
If you do not have macademia nuts, you can skip them.
Or you can use pecans or other nuts that have some crunch like walnuts.
because macademia nuts are very crunchy, listen to that...
Very crunchy!
and it's going to give a crunchy texture to our cake.
Sprinkle the macademia nuts on top of the pineapple pieces.  
The next step is to make the coconut cake 
 that goes on top of the pineapple.
In a large bowl, place the 3 eggs.
Using an egg beater, beat the eggs with the sugar 
 until you get a fluffy whitish mixture. 
It's very important to get that texture because we want to incorporate a lot 
 of air in our batter to get a moist fluffy cake.  
SO, put the sugar all at once and just beat these.
The eggs are ready. this is the texture you are looking for. 
it is fluffy whitish. it's very thick and that what you want.
add a little bit of vanilla extract and a pinch of salt.
Whenever we bake we need a little bit of 
 salt to bring the sweet flavors out. 
Using a spatula, gently mix all the ingredients. 
Now, my secret ingredient: coconut milk! 
You can buy it from supermarket, it is in a can. 
If you don't have coconut milk you can replace it with 
 a mixture of half milk and half heavy cream.
just to get the fat mixture in the cake. but 
 the coconut milk will bring a big difference.
Add it to the eggs and gently mix 
 it with the rest of the ingredients.
finally, we are going to add the dry ingredients.
always sift the flour to have a really smooth texture of the cake.
SO, I'm going to sift my flour in the sifter 
Add the baking powder. 
and gently sift it over the mixture
with a gentle move from top to bottom, mix 
 the dry ingredients with our wet ingredients
Preheat your oven to 350 F / 180 C.  
Using a laddle, gently spread the batter over 
 the pineapples pieces in the baking pan.
Do it gently so that the pineapple pieces don't move around. 
because if you pure it, you may move 
 them around and we don't want that.
Using a spatula smooth out the surface of the batter.  
and That's it ...  to the oven.
Our cake is ready!! and I bake for 
 55-60 minutes (depending on your oven). 
You see this beautiful golden color. 
Gently press the top of the cake, it should feel 
 firm, that's how you know it's ready. 
also, you could use a knife to chick up your cake
Let the cake cool down for around 10 minutes before flipping it.
Run a sharp knife around the edges of the cake to make 
 sure that they are not stuck to the mold. 
so when we flip it, it flips easily.
Now, we are going to flip the cake.
Place a plate on top of the cake, and quickly flip the cake around.
Give it a nice shake. so the bottom of the pan get transferred.
Gently remove the baking pan.
Oh Ya!! look at this beautiful pineapple cake.
look at this beautiful pineapple cake
It looks Amazing!! 
Let the cake cool down a little bit, as you can see the steam.
Little bit means, from 30 minutes to one hour
you could put it in the fridge to cool down.
and then you know what's going to be happened. 
 I'm going to taste it for you.
Time to taste. You can serve warm or cold, with 
 vanilla ice cream or just as is! 
Take it easier.
Look at this beauty
You can see here, the layer of pineapple and moist cake inside.
Bon appetit!  
