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Big Kahona Cake

By

Emeril Lagasse
oven 350*
baking sheet

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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

Details

Preparation

Step 1

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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