Wednesday, October 14, 2015

Hawaiian Luau Cake from @DarylWoodGerber

From Daryl aka Avery:

Just took a vacation to Hawaii. It was so wonderful. I have been writing nonstop for about a year and then dealing with some personal family issues, so I was really ready for "nothing."  I mean nothing. I wanted to lie in a chaise lounge and read a book and not think about anything. Very little Internet. Very little social media. I did some; I cannot lie. But no writing. No characters swimming in my head. No PR to sell my latest book. It was wonderful!!

Anyway, while I was there, I thought of a fan, Robin Coxon, who responded to a question I asked a few months ago: what recipe would you like to see on this site? And she wanted a Hawaiian Luau cake that her mother made, but never wrote a recipe for.

I felt challenged when I came back. I could do this. I looked online and found a number of Hawaiian-type cakes, but nothing seemed quite like Robin described it, with the fruit and coconut and, well, everything.

So, with a little imagination, I mixed up a couple of recipes and came up with this. It's pretty much a dump cake until the sauce portion. Everything goes into the bowl and stir. it's really moist. It's really sweet. It's perfect for a book club meeting.

Robin, I hope you'll test the recipe and tell me if I came even "close"!!!  :)

Hawaiian Luau Cake

2 cups flour
1 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 16-ounce can of fruit salad, with liquid

½ cup brown sugar
½ cup flaked coconut

         1 more cup white sugar
         1 cup milk
         1 stick butter (8 tablespoons)
          1 cup flaked coconut

Sift together flour, 1 cup of sugar, salt, baking soda, and baking powder.

Beat 2 eggs and pour over dry mixture. Add fruit salad, WITH liquid. *Note: most cans of fruit salad are 14.5 ounces. I added about 2 tablespoons of chopped pineapple to enhance.

Stir together until well incorporated.

Grease and flour 9 x 13 dish. Pour in mixture.  Smooth out.

Mix brown sugar and coconut and sprinkle over the top.

Bake at 350 degrees F for 35-40 minutes, until brown and toothpick comes out clean.  It will be a “low” cake.

Over medium heat, cook together sugar, milk, butter and coconut. Bring to a boil, reduce heat, and boil for 5 minutes, until thickened. Pour over cake while still hot.

Serve warm.


*If making this gluten-free, substitute 2 cups gluten-free flour (white in color) for the regular flour and add 1 teaspoon xanthan gum. Make sure you sift as directed with the sugar, baking soda and baking powder.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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