Coconut Macadamia Nut Cake

Coconut Macadamia Nut Cake

Vegan & Gluten-Free

 

Sometimes there are two flavors that just go together. Today I’m bringing you one of those pairings: coconut and macadamia nut! If you like these two flavors, then I can guarantee you that this cake will quickly become a new favorite. With the delicious texture and crunch of coconut and nuts in the cake, plus the creamy coconut frosting to top it off…it doesn’t get much better than that! While I was at it, I figured instead of just gluten-free, why not make it vegan as well?!

 

You’ll need:

 

1 cup Nutiva Coconut Oil

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

2 tsp coconut extract

1 cup pumpkin puree

2 cups Bob’s Red Mill Gluten-Free all-purpose flour

1 cup almond flour

1 1/2 tsp xanthan gum

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1  tsp Himalayan salt

1 cup macadamia nut milk

1 cup roasted salted macadamia nuts, chopped

1 cup shredded coconut

 

Preheat the oven to 350°F.  Prepare two 9” round pans by greasing and lining with parchment paper

 

In a medium bowl using an electric mixer, cream the coconut oil and sugars until light and fluffy. Add the extracts and pumpkin then continue whipping until creamed.

Coconut Macadamia Nut Coconut Oil

In a separate bowl, combine the dry ingredients.  Then, stir into the creamed mixture a little at a time, alternating with the macadamia nut milk. Next, gently fold in the chopped nuts and coconut.

Coconut Macadamia Nut Cake FlourCoconut Macadamia Nut Cake Milkcoconut macadamia nut cake coconut shreds

Pour batter into prepared pans, and bake for 25 – 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.

 

 

Creamy Coconut Frosting

 

1 1/2 cups palm shortening

3 cups powdered sugar

1 tsp vanilla extract

2 tsp coconut extract

 

In a medium bowl with an electric mixer cream the palm shortening then add in a cup of powdered sugar, and the extracts. Whip in another cup of powdered sugar. Next, whip in the final cup of powdered sugar and mix until smooth.

 

Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.

 

Garnish your cake with a sprinkle of coconut and macadamia nuts. Now just enjoy this exotic Coconut Macadamia Nut Cake!

Coconut Macadamia Nut Cake Finished


Coconut Macadamia Nut Cake

Coconut Macadamia Nut Cake

Ingredients

    Coconut Macadamia Nut Cake:
  • 1 cup Nutiva Coconut Oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbsp vanilla extract
  • 2 tsp coconut extract
  • 1 cup pumpkin puree
  • 2 cups Bob’s Red Mill Gluten-Free all-purpose flour
  • 1 cup almond flour
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp Himalayan salt
  • 1 cup macadamia nut milk
  • 1 cup roasted salted macadamia nuts, chopped
  • 1 cup shredded coconut
    Creamy Coconut Frosting:
  • 1 1/2 cups palm shortening
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp coconut extract

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9” round pans by greasing and lining with parchment paper
  2. In a medium bowl using an electric mixer, cream the coconut oil and sugars until light and fluffy. Add the extracts and pumpkin then continue whipping until creamed.
  3. In a separate bowl, combine the dry ingredients.
  4. Stir into the creamed mixture a little at a time, alternating with the macadamia nut milk.
  5. Gently fold in the chopped nuts and coconut.
  6. Pour batter into prepared pans, and bake for 25 - 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.
    For the Frosting:
  1. In a medium bowl with an electric mixer cream the palm shortening then add in a cup of powdered sugar, and the extracts.
  2. Whip in another cup of powdered sugar.
  3. Next, whip in the final cup of powdered sugar and mix until smooth.
  4. Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.
  5. Finish frosting the top and sides of the cake with the remaining frosting.
  6. Garnish your cake with a sprinkle of coconut and macadamia nuts.
http://delectablydifferentkitchen.com/2016/08/coconut-macadamia-nut-cake/

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