Recipe: Hawaiian Macadamia Nut Bread and Chantilly Cake Frosting

HAWAIIAN MACADAMIA NUT BREAD

1 cup white granulated sugar
4 eggs
1/2 cup vegetable oil
3/4 cup pineapple juice
1/2 cup crushed canned pineapple
3 cups all-purpose flour
1 tablespoon baking powder
3/4 cup chopped macadamia nuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan and line with wax paper.

In a large bowl, combine sugar, eggs, vegetable oil, pineapple juice and pineapple; mix well.

In a separate bowl, sift together flour and baking powder. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into prepared pan.

Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.

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CHANTILLY CAKE FROSTING
This will cover a 9x13-inch rectangular cake or a two 8-inch layer round cakes.

1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped macadamia nuts


Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.

Cook on medium heat until thick, approximately 12 minutes. Stir constantly.

Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.