Haitian Pineapple Upside Down Cake

This cake brings back memories of when I was a child:)

For the Sauce:
1/4 cup butter
2/3 cups brown sugar
1 tbsp Babancourt rum (or any type of dark rum)
1 can of sliced pineapple
A couple of Maraschino cherries

For the cake:
1 1/2 cups of flour
1/4 tsp of salt
2 tsp of baking powder
1/4 cup shredded coconut
1/2 cup butter
1 egg
1 tsp vanilla extract
1 cup pineapple juice (reserved from can)
2 tbsp of rum
1/2 cup white sugar

Bake 350 degrees for 1hr
You may use a 9 inch round pan