Hawaiian Pound Cake

by Nancy Otto

SERVINGS

INGREDIENTS

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

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.

CHEF COMMENTS

Serve with ice cream, Hot Fudge Sauce (see recipe for Over the Top Hot Fudge Sundaes), additional coconut and chopped macadamia nuts.