Macadamia Toffee Snack Cake Recipe

5 2 1
Macadamia Toffee Snack Cake Recipe
Macadamia Toffee Snack Cake Recipe photo by Taste of Home
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Macadamia Toffee Snack Cake Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

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

Nutritional Facts

1 piece: 235 calories, 11g fat (6g saturated fat), 25mg cholesterol, 146mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 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 sweetened shredded coconut
  1. 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.
  2. 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.
Originally published as Macadamia Toffee Snack Cake in Country June/July 2009, p51

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Reviews forMacadamia Toffee Snack Cake

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MY REVIEW
contrarywife User ID: 2675625 141570
Reviewed Apr. 5, 2012

"Oh, forgot to mention that my husband doesn't care for coconut so I omitted it. Fantastic recipe."

MY REVIEW
contrarywife User ID: 2675625 157262
Reviewed Sep. 6, 2011

"Yummy!!! Made this for the second time and it's been a BIG hit both times. Very easy to make as well."

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