Best Macadamia Coconut Cake Recipes

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MACADAMIA COCONUT CAKE



Macadamia Coconut Cake image

Categories     Cake     Food Processor     Mixer     Egg     Dessert     Bake     Coconut     Macadamia Nut     Chill     Simmer     Gourmet

Number Of Ingredients 24

For cake
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup sugar
1 1/4 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
3 large egg whites
For filling
1/3 cup plus 3 tablespoons sugar
3/4 cup macadamia nuts
3 large egg yolks
3/4 cup milk
2 tablespoons cornstarch
3/4 teaspoon vanilla extract
1/4 cup chilled heavy cream
For frosting
1 cup sugar
1/4 cup water
2 large egg whites
1/4 teaspoon salt
1 cup sweetened shredded coconut for coating cake
macadamia nuts brushed with honey for garnish

Steps:

  • Make cake:
  • Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.
  • In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.
  • In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.
  • Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.
  • Make filling:
  • In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)
  • In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)
  • In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.
  • Make frosting:
  • In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.
  • Assemble cake:
  • With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Coat cake with coconut. Cake may be made 6 hours ahead and chilled, covered loosely. Garnish cake with macadamia nuts.

TOASTED COCONUT MACADAMIA POUND CAKE



Toasted Coconut Macadamia Pound Cake image

Categories     Cake     Rum     Cheese     Egg     Brunch     Dessert     Bake     Coconut     Macadamia Nut     Gourmet

Number Of Ingredients 15

For pound cake
2 cups sweetened flaked coconut (about 6 ounces)
a 7-ounce jar macadamia nuts (about 1 1/2 cups)
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1 tablespoon vanilla
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
For glaze:
1/4 cup of water
3/4 cup sugar
1/4 cup amber or dark rum

Steps:

  • Make pound cake:
  • Preheat oven to 350°F. and butter and flour a 10-inch (3 quart) bundt pan.
  • Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse.
  • In a bowl with an electric mixer beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder, and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts.
  • Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.
  • Make glaze:
  • In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum.
  • Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.

PINEAPPLE,MACADAMIA AND COCONUT CAKE



Pineapple,macadamia and Coconut Cake image

Make and share this Pineapple,macadamia and Coconut Cake recipe from Food.com.

Provided by katew

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 6

3/4 cup raw sugar
2 eggs
1 cup macadamia nuts, crushed
250 g pineapple, tinned, crushed, drained
1 cup self raising flour
1/2 cup coconut

Steps:

  • Beat sugar and eggs until thick and creamy.
  • Mix nuts and pineapple together.
  • Add to egg and sugar mixture.
  • Add flour and beat well.
  • Grease and flour a ring tin.
  • Spoon in mixture, sprinkle with coconut.
  • Bake 180 C for 40 - 45 minutes till golden.
  • Frost if desired.

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