| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Hawaiian |
Cakes, Family, Favorites, Hawaiian |
12 |
Servings |
INGREDIENTS
| 5 |
lg |
Island eggs |
| 2 |
c |
Sugar |
| 1 |
c |
Butter |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Vanilla extract |
| 1 |
ts |
Baking soda |
| 1 |
c |
Buttermilk |
| 2 |
c |
All-purpose flour |
| 1 |
c |
Macadamia nuts; finely chopped |
| 3 |
oz |
Flaked coconut; fresh, if possible (up to 4) |
| 1 1/2 |
|
Sticks butter |
| 12 |
oz |
Cream cheese |
| 1 1/2 |
lb |
Confectioner's sugar |
| 1 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
FROSTING
CAKE: Have all ingredients at room temperature. Beat egg whites until they
form soft peaks. Add 1/2 cup sugar slowly; beat until mixture is like
meringue. Cream butter and remaining sugar, salt and vanilla. Add egg yolks
one at a time. Stir baking soda into the buttermilk. Alternately add the
buttermilk and flour to the egg mixture. Start and finish with the flour.
Fold egg whites in gently then fold in mac nuts and the coconut. Bake in
three 9-inch pans which have been greased and floured. Bake in preheated
325 degree oven for about 40 minutes. Cool then ice layers and sides with
the icing. This cake keeps well in the refrigerator. Serves 12 or more.
FROSTING: Beat all ingredients together until consistency of whipped cream.
Ice the cake then decorate with a ring of chopped nuts if preferred.
Recipe by: Auntie Kaiulani
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Dec 28, 1997
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