Warm Macadamia Nut Coconut Cake

April 17, 2012 / By Foodland

Warm Macadamia Nut Coconut Cake

A wonderful dessert featuring some of Hawaii's favorite flavors!
Course Dessert
Servings 4 Servings


  • Cake
  • 0.5 cup sugar
  • 0.5 cup butter, melted
  • 3 Eggs
  • 1 tablespoon Vanilla
  • 1 vanilla bean, scraped
  • 0.25 cup coconut syrup
  • 0.5 cup buttermilk
  • 1.5 cups flour, sifted
  • 0.5 teaspoon Baking Powder
  • 0.25 teaspoon baking soda
  • 0.5 cup toasted ground macadamia nuts
  • Coconut Glaze
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 cup coconut syrup
  • Whipped Cream
  • Fresh fruit
  • Macadamia nuts, chopped
  • toasted coconut



  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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