Big Kahona Cakes
Individual carrot-pineapple cake rounds sandwiched with coconut cream cheese frosting and topped with toasted macadamia nuts — tropical and indulgent.
Ingredients
- 1 cup butter, divided, plus 2 tsp for pan
- 0.5 cup vegetable oil
- 2 cup sugar
- 2 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 pinch salt
- 4 each eggs
- 3 cup shredded carrots
- 8 oz crushed pineapple
- 8 oz cream cheese, softened
- 1 cup toasted coconut
- 4 cup powdered sugar
- 1 cup toasted macadamia nuts, finely chopped
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment and grease with 2 tsp butter.
- 2
In an electric mixer with a paddle, cream the 1/2 cup butter, oil, and sugar until smooth. Sift flour, baking powder, baking soda, cinnamon, and salt. Add eggs to the butter mixture one at a time. Add flour mixture in batches.
- 3
Add carrots and pineapple. Mix well. Pour batter onto the prepared pan and spread evenly. Bake 25-30 minutes until the center springs back when touched. Cool.
- 4
Using a 2.5-inch round cookie cutter, cut out 24 rounds.
- 5
Beat the cream cheese and remaining 1/2 cup butter together. Add toasted coconut. Add powdered sugar 1 cup at a time until frosting is spreadable.
- 6
Spread 2 tbsp frosting on half of the cake rounds. Top with remaining rounds to form sandwiches. Frost each round with the remaining frosting. Garnish tops with chopped macadamia nuts.