Hawaiian Pound Cake
by Nancy Otto
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SERVINGS
10 servings scale / convert
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.
TAGS
cakes, desserts, poundcake add tags
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