Polynesian Party Cake Recipes

Steps:

• 1. Preheat oven to 325. Grease and flour a 9 x 13 baking pan.
• 2. In a large bowl, whisk together flour, baking soda and sugar. Pour the following over the flour mixture: Pineapple with the juice, coconut, eggs, vanilla and 1/2 cup of nuts. Stir batter just until all the dry is incorporated.
• 3. Pour batter into baking pan. Bake at 325 for 35-40 minutes until toothpick inserted tests dry. Cool completely in pan on a rack.
• 4. Make the frosting: In a medium bowl, beat together cream cheese and butter. Gradually add powdered sugar and beat on medium speed with mixer until light and fluffy. Frost the cooled cake with the icing You may reserve some for decorating or make a double batch of this recipe. Place extra frosting in a piping bag and make some little swirls as shown. Place 1/4 cup of reserved macadamia nuts on top of cake.
• 5. Cut into squares and serve. Refrigerate leftovers.

Steps:

• Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.

Steps:

• Preheat oven to 350°F.
• Grease a 13-by-9-inch baking pan and set aside.
• In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended.
• Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended.
• Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined.
• Bake for 50 minutes or until top of cake springs back when lightly touched.
• After cake has cooled, top with cream cheese frosting or serve plain.
• Cream Cheese Frosting:.
• Cream together the cream cheese and butter.
• Add confectioners' sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired. Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.

Steps:

• Preheat oven to 350 degree.
• Combine all ingredients in a large mixing bowl and mix well by hand (do not use electric mixer).
• Pour into greased 9x13 pan.
• bake 40-50 minutes or until set.
• Serve with whipped cream.

Steps:

• In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight. , Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired.