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.

Make yourself happy with these Chocolate Coconut Cupcakes.




2 oz. unsweetened chocolate, chopped

1/4 cup cocoa powder

1 cup sugar

1/2 cup butter

1/3 cup water

1/2 cup whole milk

1 egg

1 egg yolk

1/2 tsp. vanilla

1 1/2 tsp. instant espresso

1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Coconut Frosting:

4 tablespoons butter, room temperature

8 oz. cream cheese, room temperature

2 tsp. milk

3 1/2 cups powdered sugar

1/2 tsp. vanilla

2 cups coconut


preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners.

In a bowl combine the chocolate, cocoa, espresso; set aside. In a saucepan, heat the sugar, butter and water until sugar is dissolved and butter is melted. Pour hot mixture over the chocolate and cocoa mixture. Stir until well combined. Whisk in the egg, egg yolk, vanilla and milk into the chocolate mixture. Dump the flour, baking powder, baking soda and salt int the chocolate mixture and whisk until combined. Set bowl aside and allow mixture to rest 1 hour. Scoop the batter evenly into the lined muffin tin and bake about  30 minutes or until the cake bounces back when lightly touched. Remove from oven and let cool completely in the muffin tin.


Combine all the ingredients except the coconut and beat until light and fluffy. Frost the tops of the cooled cupcakes and roll the frosted tops into the coconut.