This tropical pineapple and macadamia nut layered cake brings sunshine to your table with its vibrant flavors and delightful textures. It’s a fantastic layered cake recipe perfect for celebrating or simply treating yourself to something special.
Key Ingredients & Substitutions:
- Pineapple: Use canned crushed pineapple for ease; fresh pineapple works too but requires more prep.
- Macadamia Nuts: Toasted macadamia nuts are best; pecans or walnuts can be substituted.
- Coconut: Shredded sweetened coconut adds flavor; unsweetened works if you prefer less sweetness.
- Cream Cheese: Full-fat cream cheese makes the best frosting; light cream cheese can be used in a pinch.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (20-ounce) can crushed pineapple, undrained
- 1 cup shredded sweetened coconut
- 1 cup chopped macadamia nuts
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Servings: 12
- Calories per serving: Approximately 550
- Tools Needed: 9-inch round cake pans (2), mixing bowls, electric mixer, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are well-coated. This prevents sticking and helps your layered cake release cleanly.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later. This step ensures an even distribution of leavening agents.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. This creates a well-aerated base for your cake.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the undrained crushed pineapple, shredded coconut, and chopped macadamia nuts. Do not overmix; a few lumps are okay.
5. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for successful layered cake assembly.
6. Prepare the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and add milk one tablespoon at a time until you reach your desired frosting consistency.
7. Assemble the Layered Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread about one-third of the frosting evenly over the top. Carefully place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Garnish with extra macadamia nuts or coconut if desired.
Variation Ideas:
- Spice It Up: Add ½ teaspoon of ground cinnamon or nutmeg to the cake batter for a warmer flavor.
- Add Citrus Zest: Include a tablespoon of lime or orange zest in the cake batter for an extra bright note.
- Nut-Free Version: Omit the macadamia nuts entirely or substitute with toasted shredded coconut for more texture.
Storage Instructions:
Store your tropical pineapple and macadamia nut layered cake covered in the refrigerator for up to 3-4 days. This cake is best served at room temperature, so let it sit out for about 30 minutes before enjoying.
Frequently Asked Questions (FAQ):
- Can I use fresh pineapple instead of canned?
Yes, you can. Ensure you finely chop it and don’t drain all the juice, as the moisture is important for the cake’s texture.
- Why did my cake layers sink in the middle?
This often happens if the oven door is opened too soon, or if there’s too much leavening agent. Ensure your oven temperature is accurate.
- How do I prevent my cake from sticking to the pan?
Always grease and flour your pans thoroughly. You can also line the bottoms with parchment paper for extra assurance.
- Can I make the cake layers ahead of time?
Yes, you can bake the layers, let them cool completely, wrap them tightly in plastic, and store them at room temperature for up to 2 days, or freeze for up to a month.
- My frosting is too thin, what should I do?
Gradually add more powdered sugar until it reaches your desired consistency.
- What if I don’t have macadamia nuts?
Pecans or walnuts are good substitutes and will still provide a lovely crunch to this layered cake.