Imagine, if you will, you are in Hawaii. It is mid-afternoon and you are awaking from your siesta. You step out onto the veranda for a bit of fresh air and hearing soothing crash of the Pacific against the shore. Someone arrives with a steaming cup of freshly brewed Kona coffee served with a generous slice of pineapple macadamia coffeecake. Sounds nice? This is exactly the reverie that this delectable mid-afternoon dessert will take you on. And, if you are lucky enough to have some of Trader Vic’s Macadamia Nut Liqueur on hand to go with it, all the better.
3 1/2 cups Flour
4 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 1/2 cups Macadamia Nuts chopped
6 tbls Butter
1 1/2 Light brown sugar
2 cups Canned crushed pineapple
4 tbls Sugar
1 tsp ground Cinnamon
Pre-heat oven to 350° F
Butter two loaf pans
Sift together flour, baking powder, baking soda, and salt.
In a separate bowl, cream together light brown sugar and butter. Beat in eggs.
Stir in half the flour mixture, add crushed pineapple, then add the rest of the flour
Divide evenly between loaf pans and sprinkle with sugar and cinnamon
Bake for 45-50 mins checking for doneness periodically