Macadamia Toffee Snack Cake Recipe

Macadamia Toffee Snack Cake Recipe photo by Taste of Home

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Ever since I worked in a restaurant preparing desserts, I’ve been collecting recipes that make people happy. This mouthwatering cake is loaded with white chocolate chips, macadamia nuts and coconut.—Marie Zajdowicz, Riva, Maryland

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Macadamia Toffee Snack Cake Recipe

Prep: 15 min. Bake: 30 min. + cooling

Yield: 20 Servings

15 30 45

Ingredients

2 cups all-purpose flour
1-1/2 cups packed brown sugar
1/2 cup cold butter, cubed
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1 teaspoon vanilla extract
1 cup white baking chips
1/2 cup chopped macadamia nuts
1/4 cup flaked coconut

Directions

In a large bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. Add baking powder and salt to remaining crumb mixture. In another bowl, whisk the egg, milk and vanilla. Stir into crumb mixture just until moistened.
Transfer to a greased 13-in. x 9-in. baking pan; sprinkle with reserved topping mixture, baking chips, nuts and coconut. Bake at 350° for 30-35 minutes or until golden brown and edges pull away from sides of pan. Cool completely on a wire rack before cutting. Yield: 20 servings.

Nutritional Facts 1 piece equals 235 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 146 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Macadamia Toffee Snack Cake in Country June/July 2009, p51

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.