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Hawaiian Surprise Cake

Rhonda Pryor-Houk of Louisville, Kentucky created this charming cake after coming across a recipe for orange cake in a mystery novel. It’s loaded with nuts, fruit and coconut.

8 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

6 tablespoons butter, softened
2/3 cup plus 1 teaspoon sugar, divided
1/4 cup heavy whipping cream
2 eggs, separated
2 tablespoons apricot preserves
1/2 teaspoon orange extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vanilla or white chips
1/4 cup macadamia nuts, chopped
1 snack-size cup (4 ounces) mandarin oranges, drained and chopped
1/4 cup chopped maraschino cherries
1/4 cup flaked coconut
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
1/2 teaspoon orange extract

Directions

In a small bowl, cream the butter, 2/3 cup sugar and cream until
fluffy, about 3 minutes. Add egg yolks and preserves; beat well.
Stir in extract. Combine the flour, baking powder and salt; beat

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Hawaiian Surprise Cake (continued)

Directions (continued)

into creamed mixture until combined. Stir in the chips, nuts,
oranges, cherries and coconut.
In another bowl, beat egg whites and remaining sugar on medium speed
until soft peaks form; fold into batter. Pour into an 8-in. fluted
tube pan coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pan to a wire rack to cool completely.
In a small bowl, beat cream cheese and butter until fluffy. Add
confectioners' sugar and extract; beat until smooth. Frost cake.
Store in the refrigerator. Yield: 8 servings.

Nutrition Facts: 1 slice equals 569 calories, 28 g fat (16 g saturated fat), 114 mg cholesterol, 399 mg sodium, 75 g carbohydrate, 1 g fiber, 6 g protein.