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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
1 3/4 cups butter, softened and divided |
1 1/2 cups sugar |
4 eggs |
3 cups sifted cake flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup whole milk |
2 1/2 teaspoons vanilla extract, divided |
1/2 cup unsweetened pineapple juice |
1/2 cup cream of coconut |
2 tablespoons rum |
3 cups sifted powdered sugar |
3/4 cup pineapple preserves |
1 cup flaked coconut |
1 (3 1/2-ounce) jar macadamia nuts, chopped |
Directions:
1. Beat 3/4 cup butter at medium speed of an electric mixer until creamy. Gradually add 1 1/2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teaspoons vanilla.
2. Pour batter into a greased and floured 13- x 9- x 2-inch pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Punch holes in cake with wooden pick.
3. Combine pineapple juice, cream of coconut, and rum; stir well. Drizzle juice mixture over warm cake. Cool completely in pan on a wire rack.
4. Beat remaining 1 cup butter at medium speed of electric mixer until creamy; gradually add powdered sugar, beating well. Add preserves and remaining 1/2 teaspoon vanilla, beating at medium speed of electric mixer until of spreading consistency. Spread frosting on top of cake; sprinkle with coconut and macadamia nuts.
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