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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
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    20 servings


  • 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


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

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