Holiday Ambrosia Cake

• 1/2 cup butter, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon coconut extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened pineapple juice
• 2-1/4 cups sweetened shredded coconut
• 1-1/2 cups chopped candied pineapple
• 1 cup chopped macadamia nuts
• 1 cup golden raisins
• 1/2 cup chopped dried mangoes
• 1/2 cup chopped green candied cherries
• 1/2 cup chopped red candied cherries
• 1 cup confectioners' sugar
• 2 tablespoons coconut milk or milk
• 1/4 teaspoon coconut extract
• 1/4 teaspoon vanilla extract

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with pineapple juice, beating well after each addition. Fold in the coconut, pineapple, macadamia nuts, raisins, mangoes and candied cherries.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake.

butter, sugar, eggs, coconut, flour, baking powder, salt, pineapple juice, coconut, candied pineapple, nuts, golden raisins, mangoes, green candied cherries, red candied cherries, sugar, coconut milk, coconut, vanilla

Taken from www.tasteofhome.com/recipes/holiday-ambrosia-cake/ (may not work)