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Hawaiian Macadamia Cake

A community recipe by

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!

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-raising flour
  • 1 teaspoon ground cinnamon
  • 13 ounces superfine sugar
  • 3 ounces desiccated coconut
  • 5 medium eggs (lightly beaten)
  • 16 ounces pineapple chunks (in syrup)
  • 13⅙ fluid ounce 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.
  • Spread over the cooled cake.
  • 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 confectioners' sugar and beat until smooth.
  • Spread over the cooled cake.
  • Tell us what you think