All-New Cake Mix Doctor - Anne Byrn [108]
cool:
50 to 60 minutes
I DON’T KNOW WHAT IS MORE FUN—this cake or the story behind it. Kate Motoyama of San Bruno, California, was raised in Honolulu. She recalls that her mom and friends were some of the best cooks around. Over the years they competed as to who could make the best teriyaki chicken, guava jam, and yes, coconut macadamia cake. They anonymously dropped off food at one another’s houses just so the others could taste for themselves. With no “cake ladies” as neighbors now, Kate has to bake her own cakes, and this one is a lively combination of Hawaiian flavors.
½ cup chopped unsalted macadamia nuts
6 large eggs
2 cups sweetened flaked coconut
½ cup granulated sugar
¼ cup all-purpose flour, plus flour for dusting the pan
2½ teaspoons pure vanilla extract
Vegetable oil spray, for misting the pan
1 package (18.25 ounces) plain yellow or 1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (3.4 ounces) vanilla instant pudding mix
½ cup vegetable oil 1 can (13.5 ounces) unsweetened coconut milk, about 1¾ cups
1 teaspoon coconut flavoring
4 tablespoons (½ stick) butter, melted
¼ cup sweetened condensed milk
Recipe Reminders
MADE FOR
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PREP NOTES
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SPECIAL TOUCHES
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1. Place a rack in the center of the oven and preheat the oven to 350°F. Place the macadamia nuts in a small baking pan to toast them in the oven while it preheats, 4 to 5 minutes.
2. Remove the macadamia nuts from the oven and let them cool. Set aside ¼ cup of the macadamias for the topping. Leave the oven on.
3. To make the filling, beat 2 of the eggs in a medium-size bowl and add the remaining ¼ cup of toasted macadamias. Then add 1½ cups of the flaked coconut, ¼ cup of the granulated sugar, the flour, and 1 teaspoon of the vanilla and stir with a fork until the eggs are well combined. Set the filling aside.
4. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
5. Place the cake mix, pudding mix, oil, coconut milk, coconut flavoring, the remaining 4 eggs, and ½ teaspoon of the vanilla in a large mixing bowl. Blend with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 2 minutes longer, scraping down the side of the bowl again if necessary. The batter should look smooth and thick. Pour half of the batter into the prepared Bundt pan. Spoon the filling over the top, making sure to keep it in a ring and away from the sides of the pan. Carefully spoon the remaining batter over the filling, and spread it out evenly with a rubber spatula. Place the pan in the oven.
6. Bake the cake until the top springs back when lightly pressed with a finger, 52 to 57 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 25 to 30 minutes.
7. Meanwhile, preheat the broiler.
8. Prepare the topping: Place the remaining ½ cup of flaked coconut, the reserved ¼ cup of toasted macadamias, the remaining ¼ cup of granulated sugar, the remaining 1 teaspoon of vanilla, and the butter and condensed milk in a medium-size bowl and stir with a wooden spoon to combine.
9. Line a baking sheet with aluminum foil and slide the cooled cake onto