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Macadamia Toffee Snack Cake

 Macadamia Toffee Snack Cake
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
20 ServingsPrep: 15 min. Bake: 30 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup white baking chips
  • 1/2 cup chopped macadamia nuts
  • 1/4 cup flaked coconut


  • 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.

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Macadamia Toffee Snack Cake (continued)

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.