Hawaiian Macadamia Cake

A community recipe by Glitters

Not tested or verified by Nigella.com

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Introduction

A lovely tropical cake that has been a hit everytime i've made this. Great cake to serve in the summer!

Ingredients

Serves: 10-12

Metric Cups

For the Cake

375 grams self-raising flour
1 teaspoon ground cinnamon
375 grams caster sugar
90 grams desiccated coconut
5 medium eggs (lightly beaten)
440 grams pineapple chunks (in syrup)
375 millilitres vegetable oil
100 grams macadamia nuts (chopped)

For the Icing

60 grams cream cheese (softened)
30 grams unsalted butter (softened)
1 tablespoon lemon juice
185 grams icing sugar (sifted)

For the Cake

13 ounces self-rising flour
1 teaspoon ground cinnamon
13 ounces superfine sugar
3 ounces unsweetened shredded coconut
5 medium eggs (lightly beaten)
16 ounces pineapple chunks (in syrup)
13⅙ fluid ounces vegetable oil
4 ounces macadamia nuts (chopped)

For the Icing

2 ounces cream cheese (softened)
1 ounce unsalted butter (softened)
1 tablespoon lemon juice
7 ounces confectioners' sugar (sifted)

Method

Hawaiian Macadamia Cake is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180oc (350oF/Gas 4). Grease a 23cm round deep cake tin. Line the base and side with two sheets of baking paper, cutting it to sit 2-3cm above the side of the tin.

Sift the flour and cinnamon into a large bowl, add the sugar and coconut and stir to combine. Add the eggs, pineapple and oil and mix well. Stir in the macadamia nuts.

Spoon the mixture into the prepared tin and level the surface.

Bake for 1 hour and 15 minutes, or until a skewer comes out clean when inserted into the centre of the cake- cover with foil if it browns too much. Leave in the tin for 30 minutes before turning out onto a wire rack.

To make the lemon cream cheese icing,

beat the cream cheese and butter in a small bowl.

Add the lemon juice and icing sugar and beat until smooth.