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Ingredients

3/4 cup butter
3/4 cup packed brown sugar
3/4 cup unsweetened pineapple juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 fresh pineapple - peeled, cored and cut into rings

Macadamia Nut Brittle:
2 cups macadamia nuts (salted or unsalted), your choice
1 1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
8 ounces butter, cut into small pieces
Note: 1 teaspoon salt- if using Unsalted butter otherwise a generous pinch of salt if using salted butter
1/2 teaspoon baking soda

Coconut Ice Cream:
Makes about 1 quart

1 -15 ounce can "Coco Lopez®" Real Cream of Coconut  (This is the BEST brand for this recipe)
1 cup whole milk
1 1/2 cups heavy cream (whipping cream)
Optional: 1 1/2 cup sweetened coconut shreds (toast lightly in baking pan in oven if desired.)

** In order to make individual pineapple-up-side down cakes, you'll need to secure baking pans/dishes of the proper size and adjust the recipe according to how many cakes you want to make.

Description

Hawaiian Recipes - Cooking Hawaiian Style - Featuring Ono Authentic Hawaiian Food Recipes, Hawaii-inspired Recipes Contributed By Members. Play Our Spin To Win Contest Sweepstakes, Win 0 Gift Card!

Cooking Hawaiian Style