Warm Macadamia Nut Coconut Cake

A wonderful dessert featuring some of Hawaii's favorite flavors!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesDesserts

Ingredients

Cake

1⁄2Cupsugar
1⁄2Cupbutter, melted
3eachEggs
1TablespoonVanilla
1eachvanilla bean, scraped
1⁄4Cupcoconut syrup
1⁄2Cupbuttermilk
1 1⁄2Cupflour, sifted
1⁄2TeaspoonBaking Powder
1⁄4Teaspoonbaking soda
1⁄2Cuptoasted ground macadamia nuts

Coconut Glaze

1Cupunsalted butter
1Cupsugar
1Cupcoconut syrup
 eachWhipped Cream
 eachFresh fruit
 eachMacadamia nuts, chopped
 eachtoasted coconut

Instructions

Cake

  1. Preheat oven to 350°.
  2. Combine sugar and melted butter in a bowl and beat by hand until combined.
  3. Add eggs, vanilla, vanilla bean scrapings, coconut syrup and buttermilk. Continue beating until well mixed.
  4. Sift together flour, baking powder and baking soda in another bowl. Fold in macadamia nuts.
  5. Gently fold flour mixture into butter mixture and stir until combined.
  6. Prepare small individual bundt cake pans by spraying with vegetable cooking spray.
  7. Fill pans ¾ full and bake for 15 minutes or until toothpick comes out slightly damp.
  8. Remove cakes from the oven.
  9. Let cakes sit in pans for 5 minutes.
  10. Remove from pans, then poke small holes into the cakes with a skewer.
  11. Pour Coconut Glaze over warm cakes.
  12. Garnish with whipped cream, fresh fruit, nuts and toasted coconut.

Coconut Glaze

  1. In a heavy bottomed sauce pan, combine all ingredients and cook down for 5-10 minutes on medium heat.
  2. Spoon hot glaze over cakes and serve warm.

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