Ingredients
1 jar (3-1/2 ounces) macadamia nuts, divided1/3 cup sweetened shredded coconut1-1/2 cups sugar, divided3/4 cup butter, softened2 large eggs3 cups all-purpose flour1 teaspoon baking powder1/2 cup 2% milk3 tablespoons lemon juice2 teaspoons grated lemon zest1-1/2 teaspoons vanilla extract
Preparation
Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside.
In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice, lemon zest, vanilla and reserved finely chopped nuts.
Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely.
