Mrs. Lilien's Luau Cake

• Produce

  • 2 tbsp Lime zest plus
  • 1/2 cup Pineapple, dried

• Refrigerated

  • 5 cups Eggs, large

• Baking & Spices

  • 1 tbsp Brown sugar, dark
  • 3 cups Granulated sugar
  • 1/2 tsp Kosher salt
  • 3 cups Unsifted powdered sugar
  • 3 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Coconut, toasted unsweetened flaked
  • 1 tsp Coconut extract
  • 1/4 cup Macadamia nuts

• Drinks

  • 1/2 cup Pineapple juice, canned

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 3/4 cup Heavy cream

• Other

  • 4 cups (about 17 oz., plus 1 tbsp. all-purpose flour, divided

Found on myrecipes.com

Directions

• Preheat oven to 325°F. Stir together macadamia nuts, flaked coconut, brown sugar, and 1 tablespoon of the flour in a small bowl; set aside. Beat sugar and butter with an electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating just until incorporated after each addition. Add zest, juice, coconut extract, and 2 teaspoons of the vanilla extract; beat just until combined. Whisk together salt and remaining 4 cups flour in a separate bowl; add to sugar mixture alternately with cream in 3 batches, beating on low just until ingredients are incorporated. Fold in dried pineapple. Spoon half of the batter into a greased and floured 14-cup Bundt pan. Sprinkle evenly with macadamia nut mixture; top with remaining batter. Bake in preheated oven until golden and a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Cool in pan on a wire rack 30 minutes. Turn cake out onto rack, and cool completely, about 1 hour.  While cake cools, cook pineapple juice in a small saucepan over medium-high until reduced by half, about 9 minutes. Pour into a bowl; cool to room temperature, about 10 minutes. Whisk in powdered sugar and remaining 1 teaspoon vanilla extract until smooth. Drizzle over cake.