Toasted Coconut Macadamia Pound Cake Recipe

Name: Toasted Coconut Macadamia Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup of water; 3/4 cup sugar; 1/4 cup amber or dark rum

Servings: persons

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
1/4 cup of water
3/4 cup sugar
1/4 cup amber or dark rum

1
Preheat oven to 350F.
2
and butter and flour a 10-inch (3 quart) bundt pan.
3
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.
4
Transfer coconut to a bowl and cool.
5
Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes.
6
Cool nuts and chop coarse.
7
In a bowl with an electric mixer beat together butter and brown sugar until light and fluffy and beat in cream cheese.
8
Add eggs, 1 at a time, beating well after each addition, and beat in vanilla.
9
Sift flour, baking powder, and salt into bowl and beat just until combined well.
10
Stir in coconut and chopped nuts.
11
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.
12
Cool cake in pan on a rack 5 minutes and invert onto rack.
13
In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved.
14
Stir in rum.
15
Brush hot glaze evenly over outside of warm cake until absorbed.
16
Cool cake completely.

1506

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Toasted Coconut Macadamia Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toasted Coconut Macadamia Pound Cake

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