Recipe - Big Kahona Cakes

1 cup Plus 2 teaspoons butter
One half cup Oil
2 cup Sugar
2 cup Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 pn Salt
4 Eggs
3 cup Shredded carrots
8 ounce Crushed pineapple
8 ounce Cream cheese; softened
1 cup Toasted coconut
4 cup Powdered sugar
1 cup Toasted macadamia nuts;
finely chopped

Preheat the oven to 350 degrees F. Line the baking sheet with
parchment paper and grease with 2 teaspoons of the butter. In the
bowl of an electric mixer, fitted with a paddle, combine the One half cup
butter, oil and sugar. Cream the mixture until smooth. Sift the
flour, baking powder, baking soda, cinnamon, and salt into a small
mixing bowl. Add the egg to the butter/sugar mixture, one at a time.
Add the flour mixture to the butter/sugar mixture, One half cup at a time.
Add the carrots and pineapple. Mix well. Pour the batter into the
prepared pan and spread evenly. Place in the oven and bake for about
25 to 30 minutes or until the center sprigs back when touched. Remove
from the oven and cool. Using a 2 1/2inch round cookie cutter, cut
the cake into 24 rounds. In the bowl of an electric mixer, combine
the cream cheese and remaining One half cup butter. Mix well. Add the
coconut. Mix well. Add the powdered sugar, 1 cup at a time and mix
until the frosting is spreadable. Spread 2 tablespoons of the
frosting in the center of half of the cake rounds. Place the
remaining cake rounds on top of the frosting. Frost each round with
the remaining frosting. Garnish the top of each cake with a sprinkle
of the chopped macadamia nuts.

Yield: 12