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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.
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    8 servings


  • 6 tablespoons butter, softened
  • 2/3 cup plus 1 teaspoon sugar, divided
  • 1/4 cup heavy whipping cream
  • 2 large 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 sweetened shredded coconut
  • 3 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon orange extract


  • 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 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 in 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.

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