Ni'ihau macadamia nut cream cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Island eggs |
| 2 | cups | Sugar |
| 1 | cup | Butter |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Vanilla extract |
| 1 | teaspoon | Baking soda |
| 1 | cup | Buttermilk |
| 2 | cups | All-purpose flour |
| 1 | cup | Macadamia nuts; finely chopped |
| 3 | ounces | Flaked coconut; fresh, if possible (up to 4) |
| 1½ | Sticks butter | |
| 12 | ounces | Cream cheese |
| 1½ | pounds | Confectioner's sugar |
| 1½ | teaspoon | Vanilla extract |
Directions
FROSTING
CAKE: Have all ingredients at room temperature. Beat egg whites until they form soft peaks. Add ½ cup sugar slowly; beat until mixture is like meringue. Cream butter and remaining sugar, salt and vanilla. Add egg yolks one at a time. Stir baking soda into the buttermilk. Alternately add the buttermilk and flour to the egg mixture. Start and finish with the flour.
Fold egg whites in gently then fold in mac nuts and the coconut. Bake in three 9-inch pans which have been greased and floured. Bake in preheated 325 degree oven for about 40 minutes. Cool then ice layers and sides with the icing. This cake keeps well in the refrigerator. Serves 12 or more.
FROSTING: Beat all ingredients together until consistency of whipped cream.
Ice the cake then decorate with a ring of chopped nuts if preferred.
Recipe by: Auntie Kaiulani
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Dec 28, 1997