Recipes tagged with « Macadamia »

Twisted Vanilla Crunch Cake

Dense, nutty cake with vanilla wafer crumbs and coconut flakes folded into a butter-sugar base. Pecan bits replaced by chopped macadamia nuts for a richer crunch; swap milk for almond milk adding subtle nuttiness. Baking slightly cooler at 315°F ensures even rise, golden crust with moist crumb. Key texture from crushed wafers, not flour. Coconut adds warmth and chew; macadamias elevate. Toothpick test crucial: moist crumbs cling but no wet batter. Classic Bundt pan gives defined ridges, easy slicing. Easy swaps for butter or nuts when needed. Slightly less sugar to balance almond milk sweetness. Simple flavors layered with texture, built by technique.