Directions:
- Cut the cake into one inch thick slices.
- Cream butter and icing sugar until fluffy.
- Add egg yolks one at a time, beating after each addition and scraping the sides.
- Add vanilla, pineapple and brazil nuts.
- Beat egg whites until stiff but moist and fold into mixture gently.
- Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
- Cover with foil and freeze for 24 hours.
- When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces - whatever suits you.
- Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 817.58 Kcal (3423 kJ) | ||
| Calories from fat | 497.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.31g | 85% | |
|---|---|---|---|
| Cholesterol | 189.77mg | 63% | |
| Sodium | 248.88mg | 10% | |
| Potassium | 490.07mg | 10% | |
| Total Carbs | 70.75g | 24% | |
| Sugars | 24.71g | 99% | |
| Dietary Fiber | 4.94g | 20% | |
| Protein | 15.84g | 32% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.2mg | 18% | |
| Calcium | 131.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 351.2 Kcal (1470 kJ) | ||
| Calories from fat | 213.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.76g | 85% | |
|---|---|---|---|
| Cholesterol | 81.52mg | 63% | |
| Sodium | 106.91mg | 10% | |
| Potassium | 210.51mg | 10% | |
| Total Carbs | 30.39g | 24% | |
| Sugars | 10.61g | 99% | |
| Dietary Fiber | 2.12g | 20% | |
| Protein | 6.8g | 32% | |
| Vitamin C | 2.5mg | 10% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.4mg | 18% | |
| Calcium | 56.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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