Steps:
- Make cake:
- Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.
- In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.
- In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.
- Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.
- Make filling:
- In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)
- In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)
- In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.
- Make frosting:
- In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.
- Assemble cake:
- With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Coat cake with coconut. Cake may be made 6 hours ahead and chilled, covered loosely. Garnish cake with macadamia nuts.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sedric Graphics
[email protected]I love this cake! It's so moist and flavorful. The macadamia nuts add a nice crunch and the coconut frosting is the perfect finishing touch. I would definitely recommend this cake to anyone.
Najmul Haq
[email protected]This cake is amazing! I followed the recipe exactly and it turned out perfect. The macadamia nuts added a nice crunch and the coconut flavor was just right. I will definitely be making this cake again.
Abubakar Aliyaahmk
[email protected]I've made this cake several times now and it's always a hit. It's so moist and flavorful, and the coconut frosting is to die for. I love that it's not too sweet, so it's perfect for any occasion.
Azwihangwisi Mulaudzi
[email protected]This cake is easy to make and always comes out perfect. I love the nutty flavor of the macadamia nuts and the sweetness of the coconut frosting. It's a great cake for any occasion.
Talia Ntutumu
[email protected]I made this cake for my husband's birthday and he loved it! It was so moist and flavorful. The coconut frosting was the perfect touch. I will definitely be making this cake again.
Boss Wll
[email protected]This cake is delicious! The macadamia nuts and coconut are a perfect combination. I especially love the coconut frosting. It's the perfect cake for any occasion.
Nishaat Davids
[email protected]This is one of my favorite cakes. It's so light and fluffy, and the coconut frosting is amazing. I always get compliments when I make it.
Bikram Mahajran
[email protected]I love this cake! It's so moist and flavorful. The macadamia nuts add a nice crunch and the coconut frosting is the perfect finishing touch. I would definitely recommend this cake to anyone.
Victor Nthakomwa
[email protected]This cake is amazing! I followed the recipe exactly and it turned out perfect. The macadamia nuts added a nice crunch and the coconut flavor was just right. I will definitely be making this cake again.
Waseem Zafar
[email protected]I've made this cake several times now and it's always a hit. It's so moist and flavorful, and the coconut frosting is to die for. I love that it's not too sweet, so it's perfect for any occasion.
Smile2019 20
[email protected]This cake is easy to make and always comes out perfect. I love the nutty flavor of the macadamia nuts and the sweetness of the coconut frosting. It's a great cake for any occasion.
Brother Ayoub
[email protected]I made this cake for my husband's birthday and he loved it! It was so moist and flavorful. The coconut frosting was the perfect touch. I will definitely be making this cake again.
Keila Galvan
[email protected]This cake is delicious! The macadamia nuts and coconut are a perfect combination. I especially love the coconut frosting. It's the perfect cake for any occasion.
Lakenya Ward
[email protected]This is one of my favorite cakes. It's so light and fluffy, and the coconut frosting is amazing. I always get compliments when I make it.
kaganzi isaac
[email protected]I love this cake! It's so moist and flavorful. The macadamia nuts add a nice crunch and the coconut frosting is the perfect finishing touch. I would definitely recommend this cake to anyone.
Safayat Alam
[email protected]This cake is easy to make and always comes out great. I've made it for birthdays, potlucks, and even just to have around the house. It's always a hit!
Mudasar Rehman
[email protected]Amazing cake! I followed the recipe exactly and it turned out perfect. The macadamia nuts added a nice crunch and the coconut flavor was just right. I will definitely be making this cake again.
Martin Samuels
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's so moist and flavorful, and the frosting is to die for. I love that it's not too sweet, so it's perfect for any occasion.
sihathma Tharumini
[email protected]This macadamia-coconut cake was a hit at my last potluck! The cake was moist and fluffy, with a delicious nutty flavor from the macadamia nuts. The coconut frosting was the perfect complement, adding a sweet and tropical touch. I will definitely be m