Mrs. Lilien'S Luau Cake Recipe

Name: Mrs. Lilien'S Luau Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely chopped macadamia nuts; 1/4 cup toasted unsweetened flaked coconut; 1 tablespoon dark brown sugar; 4 cups (about 17 oz.), plus 1 Tbsp. all-purpose flour, divided; 3 cups granulated sugar; 1 1/2 cups (12 oz.) unsalted butter, softened; 5 large eggs; 2 tablespoons lime zest plus 2 Tbsp. fresh juice (from 2 limes); 1 teaspoon coconut extract; 3 teaspoons vanilla extract, divided; 1/2 teaspoon kosher salt; 3/4 cup heavy cream; 1/2 cup finely chopped dried pineapple; 1/2 cup canned pineapple juice; 3 cups (about 12 oz.) unsifted powdered sugar

Servings: persons

1/4 cup finely chopped macadamia nuts
1/4 cup toasted unsweetened flaked coconut
1 tablespoon dark brown sugar
4 cups (about 17 oz.), plus 1 Tbsp. all-purpose flour, divided
3 cups granulated sugar
1 1/2 cups (12 oz.) unsalted butter, softened
5 large eggs
2 tablespoons lime zest plus 2 Tbsp. fresh juice (from 2 limes)
1 teaspoon coconut extract
3 teaspoons vanilla extract, divided
1/2 teaspoon kosher salt
3/4 cup heavy cream
1/2 cup finely chopped dried pineapple
1/2 cup canned pineapple juice
3 cups (about 12 oz.) unsifted powdered sugar

1
Preheat oven to 325u00b0F. 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.

2366

kcal

Calories

Fat

347

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup finely chopped macadamia nuts, 1/4 cup toasted unsweetened flaked coconut, 1 tablespoon dark brown sugar, 4 cups (about 17 oz.), plus 1 Tbsp. all-purpose flour, divided, and more.

Yes, Mrs. Lilien'S Luau Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mrs. Lilien'S Luau Cake

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