Toasted Coconut Macadamia Pound
Cake
Ingredients
For pound cake
2 cups sweetened flaked coconut (about 6 ounces)
1 (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
Instructions
Make pound cake:
Preheat oven to 350 degrees 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.
Yield: 8 servings
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