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Hawaiian Cake

Veggie.Lover's picture
Ingredients
  Canned crushed pineapple in juice 20 Ounce (1 Can)
  Butter 1⁄2 Cup (8 tbs) (At Room Temperature)
  Sugar 1 1⁄4 Cup (20 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Vanilla extract 2 Teaspoon
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Egg replacer powder 2 Teaspoon (Or Dry Egg Replacer)
  Cake flour 3 Cup (48 tbs)
  Chopped macadamia nuts/Chopped pecans 1 Cup (16 tbs)
  Flaked coconut 1 Cup (16 tbs)
For topping
  Sour cream 2 Tablespoon
  Butter 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
Directions

Preheat oven to 350° F.
Grease a 9 x 13-inch baking pan.
Drain pineapple in a colander over a wide bowl, pressing out all excess juice. Reserve juice. Set pineapple aside.
Cream butter and sugar together in a large mixing bowl. Add sour cream, vanilla extract and reserved pineapple juice. Mix well.
Sift baking powder, baking soda and dry egg replacer with cake flour. Gradually add to creamed mixture, then beat at medium-high speed for 2 minutes.
Fold in nuts, coconut and crushed pineapple.
Turn batter into pan and place in preheated oven at once. Bake for 30 to 45 minutes until top is golden and cake begins to pull away from the sides of the pan.
Leave cake in pan and cool on a wire rack.
Mix topping ingredients together in a small bowl. Spread topping over cooled cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pineapple
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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