Big Kahona Cake

Emeril Lagasse oven 350* baking sheet

Big Kahona Cake
Big Kahona Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1 2

    cup + 2 teaspoon butter

  • 1/2 1/2

    1/2 cup oil

  • 2 2

    2 cups sugar

  • 2 2

    2 cups flour

  • 1 1

    1 teaspoon baking powder

  • 1 1

    1 teaspoon baking soda

  • 1 1

    1 teaspoon ground cnnamon

  • pinch pinch salt

  • 4 4

    4 eggs

  • 3 3

    3 cups shredded carrots

  • 8 8

    8 oz crushed pineapple

  • 8 8

    8 oz cream cheese softened

  • 1 1

    1 cup toasted coconut

  • 4 4

    4 cups powdered sugar

  • 1 1

    1 cup toasted macadamia nuts, finely chopped

Directions

Preheat oven to 350* line the baking sheet with parchment paper and grease with 2 teaspoons of the butter In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 cup butter, oil, and sugar cream he mixture until smooth sift the flour, baking powder, baking soda, cinnamon, and salt into a small mixing bowl add the eggs to the butter/sugar mixture one at a time add the flour mixture to the butter/sugar mixture, 1/2 cup at a time add the carrots and pineapple, mix well pour the batter into prepared pan and spread evenly place in the oven and bake for about 25. to 30 minutes until enter spring back when touch remove from oven and cool using a 2 1/2 inch round cookie cutter, cut the cake into 24 rounds in the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter mix well add the coconut mix well add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable spread 2 tablespoons of the frosting in the center of half of the cake rounds place the remaining cake rounds on top of the frosting frost each round with the remaining frosting garnish the top of each cake with a sprinkle of the chopped macadamia nuts

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