pineapple honeycone macadamia cherry luau cake

How To Make pineapple honeycone macadamia cherry luau cake

• 1

  Pre heat the oven to 350, prepare 2 8' cake pan spraying with Pam. Using a stand up kitchen aid mixer take the egg yolks, vanilla,and sugar and cream them together till they are yellow and glossy looking with the ribbon effect about 5 minutes. Now add the butter.
• 2

  Mix this for another 5 minutes the ribbon effect to the batter should still be happening.Now we will do the alternating of Dry to Liquid: First sift all the Dry ingredients to arerate the flour and take out all lumps.
• 3

  Take another bowl and combind all the Liquids, pineapple juice, Buttermilk, sour cream, yogurt, Mayo and Honeywhisk well. Now we will alternate in thirds 3 times starting with flour and then Liquids and ending with flour. We will make sure that each stage of flour then liquid will be incorporated throughy including the side of the bowl.Starting with four take 1/3 and add it to the mixer Mix on medium low make sure the flour is mix well now add a third of the Liquid make sure it is mixed throughly. now add the seconf 2/3 of the flour mix well now all the liquids, mix well. add all the flour and mix well. when all this is incorporated take bowl off of the stand using another bowl add 3 egg whites mix on medium high, mix till you get high stiff peaks take of the stand and very carfully fold in a third of the maraschino cherries the crushed pineapple. and the pulsed nuts fold this into the cake batter do not over mix. pour the batter evenly into the cake pans place the pans in the oven and bake for 35-40 mins check the cake using a cake pic , when it comes out clean take it out. let it cool for 5 -10 mintues in pan then take out of the pan to cool on wire rack. for 20 minutes . Meaan while we will make Pineapple cherry rosetta butter cream icing. prepare icing take a double boiler, place 1/2 cup of water in the pot, now take a bowl bigger than the pot, with a glove on one hand, place egg whites and sugar in the bown stir with your gloved hand till all the sugar is all dissolved and the mixture reaches 110 take off the stove , and using the stand mixer mix the egg and sugar till high peaks and a meriange effect, now add vinalla. butter an cream cheese mix well. add the confectionar sugar 10x beat till all is incorporated. add the 1/2 cup of roasted sweet coconut to the mixture. now take the cakes and pre pae them. place some icinf on a cake board cut one cake in 2 slices, using simple syrup sugar water and pineapple jice brush the top then put a dollop of the icing on
• 4

  Place the other cake on top brush the top with the simple syrup and crump icing the two cake using the butter cream icing cut the other two cakes into 2 and do the same as you did the other two
• 5

  crunb isen the cake and then place the cake in the refrigerator for 30 min. take out of the fridge and icem the cake with tbe butter cream icing. now place yellow food coloring gel in the icing place the icing in a piping bag using the # 18 flower tip
• 6

  and the flower nail pipe some yellow roses. I have some already down i place them in the refrigerator to set. I take them out and made a lei of flowers for a border I piped a se seashell boarder on top of the cakeall the way to the center of the cake i make a rope well and sprinkle the rest of the roasted coconut and crushed macadamion nuts with a few cherries in the center. for arounf the edges of the cake I took colorful candy sprinkles the shapes of flipflops. I placed this in the fridge to set. turned out great
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