Hawaiian Chantilly Cake

Serve chilled or at room temperature for the best flavor.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze the unfrosted cake layers for up to 2 months and frost before serving.

Variations
Chocolate Chantilly Cake: Add ¼ cup cocoa powder to the cake batter for a chocolate twist.

Nut-Free Version: Skip the macadamia nuts if you prefer a smooth, nut-free cake.

Coconut Flavor: Add ½ cup shredded coconut to the batter for extra tropical flair.

FAQ
Can I use sweetened condensed milk instead of evaporated milk?
No, evaporated milk has a different consistency and lower sugar content, which is necessary for the frosting to thicken properly.

Why does my chantilly frosting seem too thin?
Ensure you cook the milk, sugar, and egg yolks long enough for it to thicken before adding butter. Also, let it cool completely before folding in the heavy cream.

Can I make this cake ahead of time?
Yes! The cake layers can be baked a day in advance and stored in the fridge. The fully assembled cake is best enjoyed within 1-2 days.

Would you like the Mango Coconut Panna Cotta recipe in the same format? 😊