This decadent Coconut Macadamia Coffee Cake brings the flavors of the tropics right to your kitchen. Toasted coconut, buttery macadamias, and a hint of dark rum come together in a rich, golden bundt cake that’s both elegant and comforting. The cream cheese in the batter makes it extra moist and tender, while the buttery crumb and glossy rum glaze make it nearly impossible to resist. It’s the perfect cake for sharing—serve it at brunch, afternoon tea, or as a show-stopping dessert with coffee after dinner.
INGREDIENTS:
For the cake:
2 cups sweetened flaked coconut (about 6 ounces)
7-ounce jar macadamia nuts (about 1 1/2 cups)
l cup unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1 tablespoon pure vanilla extract
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
For the glaze:
1/4 cup water
3/4 cup sugar
1/4 cup amber or dark rum
METHOD:
Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan and set aside.
Spread coconut evenly on a baking sheet and toast in the center of the oven, stirring occasionally, until golden—about 10–12 minutes. Watch closely to prevent burning. Transfer to a bowl to cool.
Spread macadamia nuts on another baking sheet and toast until pale golden, 8–10 minutes. Cool completely, then coarsely chop.
In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, about 3 minutes. Add the cream cheese and beat until smooth and fully incorporated. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined—do not overbeat. Fold in the toasted coconut and chopped macadamia nuts.
Spoon the batter evenly into the prepared bundt pan. Bake in the center of the oven for 60–70 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a wire rack for 5–10 minutes, then invert the cake onto the rack.
Make the glaze:
In a small saucepan, bring water and sugar to a boil over medium-high heat, stirring until the sugar dissolves.
Remove from heat and stir in the rum.
While the cake is still warm, brush the hot glaze evenly over the entire surface until fully absorbed. Allow the cake to cool completely before slicing.
SERVING SUGGESTIONS:
- Serve with strong coffee or espresso for an indulgent afternoon treat.
- Add a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for dessert.
- For a festive touch, garnish with toasted coconut flakes or a sprinkle of powdered sugar before serving.
- This cake also travels beautifully—perfect for potlucks or holiday gatherings.
BAKER’S NOTE:
This cake can also be baked in a parchment-lined 9 x 13-inch pan instead of a Bundt pan for easier release and slicing. Bake at 350°F for about 45–50 minutes, or until a toothpick inserted in the center comes out clean. Brush the warm cake with the rum glaze so it soaks in evenly. Once cooled, dust lightly with powdered sugar or sprinkle with extra toasted coconut for a pretty finish. This version travels beautifully and is perfect for potlucks, brunches, or gift giving.
