Preheat the oven to 180°C/350°F. Melt the butter in an 8-by-8" pan and spread the coconut sugar evenly on the bottom with the butter. Arrange the pineapple slices on the ghee-sugar cover, even overlapping lightly. Optional you can put half of the cherries (cut side up) in the pineapple holes. Set aside.
In a bowl mix the dry ingredients of the cake batter.
In another bowl with a hand mixer mix the honey and melted ghee until fluffy. Add the egg and the vanilla, mix again well. Now add half of the dry ingredients and blend. Add the milk and blend. Add the rest of the flour mix and stir until well combined.
Pour the batter now over the lined pineapple slices and bake for 40 minutes.
When the cake is ready, run a knife around the edges of the pan. Put a serving plate upside down on the top and invert the cake onto the plate. Let it sit for a short while that the juice can soak in the cake. Then remove carefully the pan from the cake and let it cool completely.
The Maraschino cherries are an optional and of course not paleo. If you want you can put any other colorful fruit in the pineapple holes. Try blueberries, strawberries or even chopped nuts would be beautiful and tasty.