A delightful combination of pineapple, coconut, and macadamia nuts, this cake is not just a treat; it’s a celebration of love, life, and the spirit of aloha.
Ingredients
Scale:
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened coconut milk
1 cup crushed pineapple (drained)
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup unsalted butter (softened)
4 cups powdered sugar (sifted)
1/4 cup coconut cream
1 teaspoon vanilla extract
1 cup macadamia nuts (chopped)
Toasted coconut flakes
Fresh pineapple slices (optional)
Instructions
Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
In another bowl, blend the coconut milk, crushed pineapple, vegetable oil, eggs, and vanilla extract until fully combined.
Gradually pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Transfer to a wire rack to cool completely.
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, then the coconut cream and vanilla extract, beating until fluffy and smooth.
Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Repeat with the second layer, then place the final layer on top.
Frost the top and sides of the entire cake with the remaining frosting.
Press the chopped macadamia nuts into the sides of the cake and sprinkle toasted coconut flakes on top. Add fresh pineapple slices if desired.
