Ingredients

  • Cake
  • 85 grams butter, unsalted softened
  • 130 grams sugar, caster
  • 175 grams cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 120 milliliters milk
  • 1 teaspoon vanilla
  • 3 large egg whites
  • 65 grams sugar, caster
  • Filling
  • 65 grams sugar, caster
  • 1 tablespoon water
  • 100 grams macadamia nuts roasted
  • 3 large egg yolks
  • 35 grams sugar, caster
  • 175 milliliters milk
  • 15 grams cornstarch
  • ¾ teaspoon vanilla
  • 60 milliliters double cream
  • salt if unsalted nuts
  • Frosting
  • 200 grams sugar, caster
  • 60 milliliters water
  • 2 large egg whites
  • ¼ teaspoon salt
  • 75 grams coconut flakes toasted

Directions

1. Oven to 350*F/ 175*C/ GM 4. Prepare 2 9" cake pans with butter, paper, butter and flour. Get out Sil-Pat for praline.
2. Cake: Cream butter with 130 grams sugar until it holds a ribbon. Sift flour, baking powder and salt. Stir into butter mixture alternately with milk. Stir in vanilla and blend until combined.
3. Whip egg whites to soft peak. Meringue with remaining 65 grams sugar to stiff peaks. Combine meringue with batter. Spread batter into prepared pans. Bake for 25 minutes. Cool 10 minutes on a rack. Cake may be made 1 day ahead and kept at room temperature tightly wrapped.
4. Filling: Caramelise 65 grams sugar and water. Add Macadamia nuts and coat. Pour praline onto Sil-Pat. Cool. Grind in food processor.
5. Scald milk. Creme sugar and yolks. Add cornstarch, then milk to sugar mixture. Add milk. Pour back into a clean pan and bring to a boil. Continue cooking about 2 minutes. Whisk in vanilla. Allow to cool. Whisk cream to stiff peaks. Whisk in praline to egg mixture, then fold in cream.
6. Frosting: Whisk together frosting ingredients over hot water until sugar is dissolved. Beat with mixer on high until thick and fluffy. Remove from heat and continue beating until cool.
7. Assembly: Cut cake horizontally into 4 layers. Spread with filling between layers. Coat cake with frosting and pat on coconut. Cake may be assembled 6 hours ahead and chilled, covered loosely. Garnish with macadamia nuts.

Notes
Serving Ideas:Original serves 8.
Suggested Wine:Change servings from 25 to 8.


Categories
CakesPuddings
Keywords
CakesPuddings
MacGourmet downloadMacadamia Coconut Cake. To import, drag image to your MacGourmet recipe box.