Mrs. Lilien's Luau Cake

Coastal Living
Mrs. Lilien's Luau CakeRecipe

Photo: Stephen Devries; Styling: Lindsey Ellis Beatty

Serves 12


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1/4 cup finely chopped macadamia nuts
1/4 cup toasted unsweetened flaked coconut
1 tablespoon dark brown sugar
4 cups (about 17 oz.), plus 1 Tbsp. all-purpose flour, divided
3 cups granulated sugar
1 1/2 cups (12 oz.) unsalted butter, softened
5 large eggs
2 tablespoons lime zest plus 2 Tbsp. fresh juice (from 2 limes)
1 teaspoon coconut extract
3 teaspoons vanilla extract, divided
1/2 teaspoon kosher salt
3/4 cup heavy cream
1/2 cup finely chopped dried pineapple
1/2 cup canned pineapple juice
3 cups (about 12 oz.) unsifted powdered sugar


Active: 35 Minutes
Total: 3 Hours, 35 Minutes

1. Preheat oven to 325°F. Stir together macadamia nuts, flaked coconut, brown sugar, and 1 tablespoon of the flour in a small bowl; set aside.

2. Beat sugar and butter with an electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating just until incorporated after each addition. Add zest, juice, coconut extract, and 2 teaspoons of the vanilla extract; beat just until combined.

3. Whisk together salt and remaining 4 cups flour in a separate bowl; add to sugar mixture alternately with cream in 3 batches, beating on low just until ingredients are incorporated. Fold in dried pineapple.

4. Spoon half of the batter into a greased and floured 14-cup Bundt pan. Sprinkle evenly with macadamia nut mixture; top with remaining batter. Bake in preheated oven until golden and a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Cool in pan on a wire rack 30 minutes. Turn cake out onto rack, and cool completely, about 1 hour.

5. While cake cools, cook pineapple juice in a small saucepan over medium-high until reduced by half, about 9 minutes. Pour into a bowl; cool to room temperature, about 10 minutes. Whisk in powdered sugar and remaining 1 teaspoon vanilla extract until smooth. Drizzle over cake.

Created date

October 2016