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Toasted Coconut Macadamia Pound Cake

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Coconut Palms and the Island of Lanai at Sunset from the Seawall
on Front Street, Lahaina, Maui
Photographic Print
Lehmann, Karl
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Toasted Coconut
Macadamia Pound Cake
Gourmet November 1995

For pound cake:
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 extract
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

For glaze:
1/4 cup water
3/4 cup sugar
1/4 cup amber or dark rum

Preheat oven to 350 degrees F. and butter and flour a 10-inch (3-quart) Bundt pan.
Make pound cake: 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 a tester comes out clean. Cool
cake in pan on a rack 5 minutes and invert onto rack.
Make the 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.

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