Macadamia-Coconut Chocolate Cake

Macadamia-Coconut Chocolate Cake

Macadamia-Coconut Chocolate Cake photo

Chocolate Cake:

  • 4 oz. Bakers German’s Sweet Chocolate
  • 1/2 cup water
  • 4 eggs, separated
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 1 tsp. vanilla
  • 1 cup buttermilk

Macadamia -Coconut Frosting

  • 1(12 oz. can) evaporated milk
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 4 egg yolks
  • 3 cups toasted coconut
  • 2 cups toasted macadamia nuts

Chocolate Buttercream:

  • 1 cup butter, room temperature
  • 1 tablespoon milk plus 1 tsp.
  • 6 oz. semisweet chocolate, melted and cooled
  • 1 tsp. vanilla
  • 1 1/4 cups powdered sugar


  • Chocolate Cake:

  • Preheat oven to 350 degrees.

  • Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

  • Add egg whites; stir gently until well blended. Pour into prepared pans.

  • Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

    • Macadamia-Coconut Frosting:

    • Mix first five ingredients in saucepan. Cook on medium heat for about 12 minutes or until thickened and golden. Stir in coconut and nuts.

    • Chocolate Buttercream:

    • Cream butter. Add milk slowly and beat until smooth. Add the chocolate and beat well. Add vanilla and powdered sugar on low and gradually increase speed. Beat until creamy.

    • Fill in between the layers and top layer with Macadamia-Coconut frosting. Frost the sides with the buttercream. Optional , garnish with caramelized dipped macadamia nuts.