Hawaiian Chantilly Cake

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add flour mixture and milk, alternating between the two, and mix until smooth.

Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool completely before frosting.

Make the Chantilly Frosting:
In a saucepan over medium heat, whisk together evaporated milk, sugar, and egg yolks. Cook while stirring constantly for about 8-10 minutes, until the mixture thickens.

Remove from heat and whisk in butter and vanilla extract until smooth.

Let the frosting cool completely, then gently fold in heavy cream for extra richness.

Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of frosting over the top.

Add the second cake layer and frost the top and sides evenly.

Sprinkle chopped macadamia nuts over the top for a signature Hawaiian touch.

Chill for at least 30 minutes before serving to allow the frosting to set.

Serving and Storage Tips