Macadamia and coconut cake with vanilla buttercream created for Australian Macadamias by Phoodie.This cake is filled and topped with plain roasted macadamias, white chocolate macadamia cookie crumble and white chocolate, coconut macadamia bark.
This cake has 5 components; The cake; The buttercream filling and topping; The cookie crumble; The macadamia and coconut bark; The plain roasted macadamias.
The cake (you will need two of these cakes)
Preheat oven to 180°C. Brush a 20cm round cake pan with melted butter to lightly grease. Line the base and side with two layers of non-stick baking paper.
Place the macadamia oil, eggs and sugar into an electric mixer and mix on medium for 5 minutes. Add the coconut into the mixer bowl and sift flour over wet mixture. Mix for another 3 minutes or so until well combined. Turn the mixer down to low speed and slowly pour in the buttermilk.
In a small cup combine the apple cider vinegar with the baking soda and add that in whilst the mixer is still on low speed.
Turn mixer off. Pour in the cup of chopped roasted macadamias and stir through.
Pour into prepared baking tin and bake for approximately 50 minutes. Allow to cool before topping with buttercream.
In an electric mixer, on medium speed, beat together the butter and sifted icing sugar for approximately 5 minutes or until completely combined.
Add the vanilla and milk and beat for a further 5 minutes until light and creamy. This will be used to fill and top the cake.
The cookie crumble
Preheat oven to 180°C. In an electric mixer, on medium speed, beat together the butter and sugar until light and smooth. Whisk the egg in a small separate bowl and then add it into the electric mixer, mix for 2 minutes. Turn off mixer. Stir in baking soda and sifted flour until completely combined. Then stir in chocolate and macadamias.
Divide into golf sized balls and place on baking paper lined tray about 5cm apart. Cook for 15 minutes.
Once cooked, place onto a wire rack to cool. Once cooled crush into rough pieces.
The macadamia and coconut bark
Scatter the macadamias on a baking paper lined tray. Carefully melt the white chocolate in a microwave, stirring intermittently.
Using a tablespoon, coat the nuts in the melted white chocolate.
Scatter the coconut over the top of the chocolate covered nuts. Set in fridge for about 30 minutes. Break into pieces to use for the cake filling and topping.
The plain roasted macadamias
Scatter macadamias on a baking paper lined tray and roast at 180°C until golden, shaking tray occasionally.
Generously top one of the the cakes with buttercream icing. Scatter with crushed cookies, crushed bark and whole roasted macadamias. Place second cake on top of buttercream covered base cake. Top generously with buttercream, crushed cookies, whole large pieces of bark, and whole roasted macadamias.
For extra effect use long, wide pieces of bark on the top of the cake and stand them as tall as they will manage to give the cake height.