Ingredients
| 3 sticks | unsalted butter, at room temperature | | 1/4 cup | milk | | 1 tsp. | vanilla | | 3/4 cup | crushed pineapple, undrained | | 1/2 cup | shredded coconut | | 2-3/4 cup | sugar | | 1/2 cup | macadamia nuts, chopped | | 6 | eggs | | 3 cups | flour | | 1 tsp. | baking powder |
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Instructions
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.
Author's Comments
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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