Laurie's StoryThis is one of my most requested take along cakes. I got the original recipe from the Ladies Home Journal many years ago. I decided to cut the fats by tweaking the recipe with fat free egg substitute, light butter and fat free or light cream cheese. I also added macadamia nuts to the mixture. Get ready for the "Wows" when you take this beauty to your next event. Oh, did I mention, it's as easy as 1-2-3 as the ingredients for the cake are all dumped into one bowl. Can you say "Aloha?"
all purpose flour
fat free egg substitute (or 2 large eggs)
crushed canned pineapple with juice
coarsely chopped macadamia nuts, roasted and salted
light butter or margarine, softened (or real butter)
light or fat free cream cheese softened (or regular cream cheese)
whole macadamia nuts, roasted and salted
*note: i make a double amount of frosting so i can pipe decorative swirls in which to place the nuts.
1Preheat oven to 325. Grease and flour a 9 x 13 baking pan.
2In a large bowl, whisk together flour, baking soda and sugar. Pour the following over the flour mixture: Pineapple with the juice, coconut, eggs, vanilla and 1/2 cup of nuts. Stir batter just until all the dry is incorporated.
3Pour batter into baking pan. Bake at 325 for 35-40 minutes until toothpick inserted tests dry. Cool completely in pan on a rack.
4Make the frosting: In a medium bowl, beat together cream cheese and butter. Gradually add powdered sugar and beat on medium speed with mixer until light and fluffy. Frost the cooled cake with the icing You may reserve some for decorating or make a double batch of this recipe. Place extra frosting in a piping bag and make some little swirls as shown. Place 1/4 cup of reserved macadamia nuts on top of cake.
5Cut into squares and serve. Refrigerate leftovers.