Hawaiian Chantilly cake from American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes (page 273) by Anne Byrn

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on April 29, 2024

    Made this cake for a Hawaiian themed dinner. Cake layers are pretty thin. I increased the filling by 50% and it was the right amount to cover the 3 layers. The frosting was not thick enough like soft pudding and slid off the cake. I kept freezing the cake while frosting to keep it in place. Delicious cake overall but will boil the frosting longer next time - maybe 5-10 mins instead of only 1 min as recipe instructs.

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