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Foodgeek: |
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 sticks unsalted butter, at room temperature
3 cups flour
6 eggs
2-3/4 cups sugar
1 tsp. baking powder
1/4 cup milk
1 tsp. vanilla
3/4 cup crushed pineapple, undrained
1/2 cup shredded coconut
1/2 cup macadamia nuts, chopped
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Directions:
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Butter a 10-inch tube or Bundt pan. In a mixer bowl cream together the butter and sugar. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together. Add to butter mixture alternately with milk. Add remaining ingredients. Blend well.
Pour batter into prepared pan. Place in a COLD oven. Turn oven to 325°F and bake 1-1/2 hours or until a knife inserted in center comes out clean. Allow cake to stand five minutes before removing from the pan and cooling on a wire rack.
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Serve with ice cream, Hot Fudge Sauce (see recipe for Over the Top Hot Fudge Sundaes), additional coconut and chopped macadamia nuts.
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