Mrs. Lilien'S Luau Cake

  1. Preheat oven to 325u0b0F. Stir together macadamia nuts, flaked coconut, brown sugar, and 1 tablespoon of the flour in a small bowl; set aside.
  2. Beat sugar and butter with an electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating just until incorporated after each addition. Add zest, juice, coconut extract, and 2 teaspoons of the vanilla extract; beat just until combined.
  3. Whisk together salt and remaining 4 cups flour in a separate bowl; add to sugar mixture alternately with cream in 3 batches, beating on low just until ingredients are incorporated. Fold in dried pineapple.
  4. Spoon half of the batter into a greased and floured 14-cup Bundt pan. Sprinkle evenly with macadamia nut mixture; top with remaining batter. Bake in preheated oven until golden and a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Cool in pan on a wire rack 30 minutes. Turn cake out onto rack, and cool completely, about 1 hour.
  5. While cake cools, cook pineapple juice in a small saucepan over medium-high until reduced by half, about 9 minutes. Pour into a bowl; cool to room temperature, about 10 minutes. Whisk in powdered sugar and remaining 1 teaspoon vanilla extract until smooth. Drizzle over cake.

nuts, coconut, brown sugar, flour, granulated sugar, unsalted butter, eggs, lime zest, coconut, vanilla, kosher salt, heavy cream, pineapple, pineapple juice, powdered sugar

Taken from www.myrecipes.com/recipe/mrs-liliens-luau-cake (may not work)

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