The best delicious Ni'ihau Macadamia Nut Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ni'ihau Macadamia Nut Cream Cake recipe today!
Hello my friends, this Ni'ihau Macadamia Nut Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Ni'ihau Macadamia Nut Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Ni'ihau Macadamia Nut Cream Cake.
What Makes This Ni'ihau Macadamia Nut Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ni'ihau Macadamia Nut Cream Cake.
Ready to make this Ni'ihau Macadamia Nut Cream Cake Recipe? Let’s do it!
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5 lg Island eggs
2 c Sugar
1 c Butter
1/2 ts Salt
1 1/2 ts Vanilla extract
1 ts Baking soda
1 c Buttermilk
2 c All-purpose flour
1 c Macadamia nuts; finely
-chopped
3 oz Flaked coconut; fresh, if
-possible (up to 4)
FROSTING
1 1/2 Sticks butter
12 oz Cream cheese
1 1/2 lb Confectioner’s sugar
1 1/2 ts Vanilla extract
CAKE: Have all ingredients at room temperature. Beat egg whites until they
form soft peaks. Add 1/2 cup sugar slowly; beat until mixture is like
meringue. Cream butter and remaining sugar, salt and vanilla. Add egg yolks
one at a time. Stir baking soda into the buttermilk. Alternately add the
buttermilk and flour to the egg mixture. Start and finish with the flour.
Fold egg whites in gently then fold in mac nuts and the coconut. Bake in
three 9-inch pans which have been greased and floured. Bake in preheated
325 degree oven for about 40 minutes. Cool then ice layers and sides with
the icing. This cake keeps well in the refrigerator. Serves 12 or more.
FROSTING: Beat all ingredients together until consistency of whipped cream.
Ice the cake then decorate with a ring of chopped nuts if preferred.
Yields
12 Servings
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