Pineapple Macadamia Cake Recipes

PINEAPPLE,MACADAMIA AND COCONUT CAKE

Steps:

• Beat sugar and eggs until thick and creamy.
• Mix nuts and pineapple together.
• Add to egg and sugar mixture.
• Add flour and beat well.
• Grease and flour a ring tin.
• Spoon in mixture, sprinkle with coconut.
• Bake 180 C for 40 - 45 minutes till golden.
• Frost if desired.

PINEAPPLE MACADAMIA POUND CAKE

Steps:

• Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
• If pineapple pieces are large, cut them into 1/2-inch pieces.
• Heat oven to 325°.
• Sift together flour, baking powder and salt; set aside.
• Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
• Grease and flour an 8 1/2" x 4 1'2" loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
• Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.

PINEAPPLE MACADAMIA FRUIT CAKE

Steps:

• 1. Place dried pineapple in a small container and microwave for a minute or so to heat it, then add rum and toss together. Cover well and set aside for an hour or so that it can absorb the rum and make as candied.
• 2. Cream butter and sugar until fluffy. Add eggs one at the time and cream into butter mixture to blend well. Cut nuts and fruit into medium pieces, combine and flour with 1/2 cup of the flour, toss. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add Cream of Coconut and flavorings; mix well. Add nuts and fruit and fold in carefully.
• 3. Pour into a greased and paper-lined plain tube pan. Place in COLD oven and bake at 250 degrees for 3 hours. Cool slightly and remove carefully from pan onto a wire rack to cool completely.
• 4. Store in closely covered container. It is best sliced cold or with an extremely sharp knife to avoid tearing the cake.

PINEAPPLE MACADAMIA NUT LOAF

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine sugar, eggs, oil, pineapple juice and pineapple.
• Mix well.
• Sift together baking powder and flour.
• Stir flour mixture into pineapple mixture.
• Fold in Macadamia nuts.
• Pour batter into greased pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
• Makes one 9x5 loaf.

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter into a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the butter.
• Arrange 8 pineapple rings in two rows in the baking dish.
• Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
• Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
• Slowly pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
• Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.