Ingredients
1 c. cake flour (not self-rising)
1 tsp. baking powder
1/4 tsp. salt
1 pinch salt
1/2 c. unsweetened flaked coconut
11 tbsp. unsalted butter
1 c. granulated sugar
1/2 c. unsweetened coconut milk
1 tsp. pure vanilla extract
c. coarsely chopped, raw, unsalted macadamia nuts
4 large egg whites
3 tbsp. light rum
3/4 c. confectioners’ sugar
Preparation
Step 1Make the cakes: Preheat oven to 350 degrees F. Butter 6 mini bundt molds. Dust with flour, and tap out excess. Whisk together flour, baking powder, 1/4 teaspoon salt, and the coconut.Step 2Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three additions, alternating with the coconut milk and vanilla. Fold in macadamia nuts.Step 3Beat egg whites and a pinch of salt with the mixer’s whisk attachment until stiff peaks form. Fold into batter. Divide among prepared molds, filling each about three-quarters full. Bake until a toothpick comes out clean, about 30 minutes. Let cool slightly in molds on wire racks. Turn out cakes onto rack.Step 4Make the glaze: Stir together rum and confectioners’ sugar until smooth. Brush over warm cakes. Cakes can be frozen in airtight containers for up to 1 week.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
