Lilikoi Crunch Cake
Directions
- 1Mix dry ingredients in a large mixing bowl.
- 2In a separate large mixing bowl, add wet ingredients and mix.
- 3Gently fold the dry ingredients into the wet ingredients.
- 4Bake at 350F for 25-30 minutes for Bundt cake until a toothpick comes out clean.
- 5Add water and sugar in a pan, bring to a boil but do not stir.
- 6Once caramelized, add in butter, salt, and baking soda.
- 7Place on silpat or parchment paper and dry.
- 8Break into pieces or use a food processor to make toffee bits.
- 9Use cold mixing bowl and whip cream until stiff peaks.
- 10Top cake with Kahuku Farms Liliko'i butter and a generous sprinkle of toffee bits.
Ingredients
- 2 cups AP flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 0.5 cup Greek yogurt
- 2 eggs
- 0.66 cup avocado oil
- 1 cup passion fruit juice
- 0.5 cup liliko’i butter
- 0.5 tsp vanilla
- 1 cup sugar
- 0.25 cup water
- 0.5 cup butter
- 0.5 tsp baking soda
- 0.25 tsp salt
- 2 cups heavy whipping cream
- 0.25 cup sugar
- Liliko'i butter
- toffee bits
Equipment
mixing bowlsBundt cake pan8x8 pancupcake panpansilpatparchment papercold mixing bowl
Tips
- Bake at 350F for 25-30 minutes for Bundt cake, 18-20 minutes for cupcakes, or 22-25 minutes for an 8x8 pan.
- Do not stir water and sugar while boiling.
- Use cold mixing bowl and whip cream until stiff peaks.
- The recipe can be used as a cake, Bundt cake, cupcakes.
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