Ingredients
6 tablespoons butter, softened2/3 cup plus 1 teaspoon sugar, divided1/4 cup heavy whipping cream2 large eggs, separated2 tablespoons apricot preserves1/2 teaspoon orange extract1-1/2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1/4 cup vanilla or white chips1/4 cup macadamia nuts, chopped1 snack-size cup (4 ounces) mandarin oranges, drained and chopped1/4 cup chopped maraschino cherries1/4 cup sweetened shredded coconutFROSTING:3 ounces cream cheese, softened1/4 cup butter, softened1-3/4 cups confectioners’ sugar1/2 teaspoon orange extract
Preparation
In a small bowl, cream the butter, 2/3 cup sugar and cream until fluffy, about 3 minutes. Add egg yolks and preserves; beat well. Stir in extract. Combine the flour, baking powder and salt; beat into creamed mixture until combined. Stir in the chips, nuts, oranges, cherries and coconut.
In another bowl, beat egg whites and remaining sugar on medium speed until soft peaks form; fold into batter. Pour into an 8-in. fluted tube pan coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth. Frost cake. Store in the refrigerator.
