Warm Macadamia Nut Coconut Cake

Ingredients for the cake

½ cup sugar
½ butter, melted
3 eggs
1 tablespoon vanilla essence
1 vanilla bean, scraped
¼ coconut syrup
½ buttermilk
1 & ½ cup flour, sifted
½ teaspoon baking powder
¼ teaspoon baking soda
½ toasted ground macadamia nuts

Ingredients for the coconut glaze

1 cup unsalted butter
1 cup sugar
1 cup coconut syrup
Whipped cream
Fresh fruit
Macadamia nuts, chopped
Toasted coconut



Preheat oven to 180°C. Combine sugar and melted butter in a bowl and beat by hand until combined. Add eggs, vanilla, vanilla bean scrapings, coconut syrup and buttermilk. Continue beating until well mixed. Sift together flour, baking powder and baking soda in another bowl. Fold in macadamia nuts. Gently fold flour mixture into butter mixture and stir until combined. Prepare small individual bundt cake pans by spraying with vegetable cooking spray. Fill pans ¾ full and bake for 15 minutes or until toothpick comes out slightly damp. Remove cakes from the oven and let them sit in the pans for 5 minutes. Remove from pans, then poke small holes into the cakes with a skewer. Pour Coconut Glaze over warm cakes. Garnish with whipped cream, fresh fruit, nuts and toasted coconut.

Coconut Glaze

In a heavy bottomed sauce pan, combine all ingredients and cook down for 5-10 minutes on medium heat. Spoon hot glaze over cakes and serve warm.