Macadamia Coconut Cake Food

MACADAMIA-COCONUT COOKIE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
• Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.

TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING

Steps:

• For Cake: Preheat oven to 350.
• Butter three 9" diameter cake pans with 1 1/2"-high sides.
• Line bottom with parchment paper.
• Combine 1/3 cup flour and next three ingredients in processor.
• Process until nuts are finely chopped.
• Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
• Using electric mixer, beat sugar and oil in large bowl to blend.
• Add eggs one at a time, beat well after each addition.
• Beat in vanilla.
• Beat in flour-spice mixture.
• Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
• Divide batter among pans.
• Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
• Cool in pans, on rack 1 hour.
• Run knife around edge of pans to loosen cakes.
• Turn cakes out onto racks; cool completely.
• For Frosting: Beat cream cheese and butter in large bowl until smooth.
• Beat in powdered sugar, then cream of coconut and both extracts.
• Chill until firm enough to spread.
• ,about 30 minutes.
• Place one cake layer, flat side up on platter.
• Spread 3/4 cup frosting over top of cake.
• Top with second cake layer, flat side up.
• Spread 3/4 cup of frostin gover.
• Top with third cake layer, rounded side up, pressing slightly to adhere.
• Spread thin layer of frosting over top and sides of cake.
• Chill cake and remaining frosting 30 minutes.
• Spread remaining frosting over top and sides of cake.
• Arrange whole nuts and ginger around top edge of cake.
• Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

CHOCOLATE MACADAMIA NUT CAKE FROSTING

Steps:

• Combine milk, sugar, egg yolks, butter, cocoa and vanilla in a saucepan.
• Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
• Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
• This frosting will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake or 24 cupcakes.

PINEAPPLE,MACADAMIA AND COCONUT CAKE

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.

GINGER - MACADAMIA - COCONUT - CARROT CAKE!

Steps:

• preheat oven to 350 and have ready 2 8 inch round springform cake pans lightly greased.
• in a large bowl, sift together flour, bakinh powder, baking soda, salt, and ground spices.
• in a separate mixing bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla.
• add dry ingredients to wet ones until smooth.
• fold in the macadamias, ginger, coconut, and carrots.
• divide the batter evenly between the 2 round cake pans and bake for 40 - 45 minutes.
• let cool in pans.
• frost with coconut frosting and serve!
• for frosting:.
• cream the margarine until light and fluffy.
• add the coconut milk and vanilla and combine.
• add the sifted confectioners' sugar and mix till smooth.
• add unsweetened coconut and combine.

MACADAMIA FUDGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in sour cream and vanilla. Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly. Reduce heat to medium; cook and stir for 7 minutes. , Remove from the heat; stir in vanilla. Cool for 10-15 minutes. Beat with a wooden spoon until slightly thickened, about 4-5 minutes. Stir in nuts. Place cake on a serving plate; pour topping over cake.

BANANA COFFEE CAKE W/ MACADAMIA-COCONUT STREUSEL

Steps:

• Preheat oven to 350°.
• Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk.
• Combine banana and next 5 ingredients (banana through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended.
• Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan.
• Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan.
• Carefully peel off wax paper.
• Combine brown sugar, water, and butter in a small saucepan; bring to a boil.
• Cook 1 minute, stirring constantly.
• Remove from heat; stir in nuts and coconut.
• Spread over cake.
• Serve cake warm.