Saturday, September 10, 2011

Coconut - Macadamia Nut Cake

With a military dad, I grew up with the rare experience of living in Hawaii for a large chunk of my childhood. Many people dream of the chance to move to a tropical island where it is sunny all year long, but i actually tend to be more of a cold weather person. However, one thing I do miss is the wonderful variety of tropical foods that the islands had to offer.

Macadamia nuts and coconut were stocked at even the local gas satations, and came in so many forms that the possibilities are endless. My favorite though, was in cake form that was so rich and creamy, yet crunchy at the same time. Almost like a cheescake you could say. Being a raw foodist, I still love the taste of macadamia and coconut to a full extent and decided to recreate this amazing treat I enjoyed when I enjoyed when I was younger. My results were a lot more stunning than I expected...

(Note: Especially make sure the nuts are raw. I have bought roasted ones so many times on accident, so making sure you have a good source helps. (i buy all mine organic and raw from )

Raw Macadamia-Coconut Cake
(w/ a pecan crust)
Serves 2

Crust Ingredients:

4 Medjool Dates
1 c. Pecans (raw)
2 tbsp. Coconut oil (raw, cold-pressed)
1 tsp. Himilayan Pink Sea Salt

-Set your dates in a jar or glass of water for about 5 minutes, or until soft.

-Blend your pecans in a food processor until it forms a fine flour.

-Add the remaining cake ingredients and continue to process until you get a dough-like consistancy.

-Mold your dough into the bottom of a round pan and set it in the freezer while you make the cake.

Cake ingredients:

1 c. Macadamia Nuts
1/2 c. Cashews
1 c.Coconut Flakes
1/4 c. Raw Honey
3tbsp. Coconut Oil
1/4 c. Water

-Put your nuts into your food processor and pulse them until they are ground up finely into a chunky flour-like consistency.

-Add in the coconut oil, honey, and water and blend until it becomes a smooth, creamy consistency. More water may be added if you need it.

-Add in the coconut and pulse a few times until its mixed in well.

-Pour your cake mix onto the crust and set it in the freezer for about 30 min, or until nice and chilled.


This cake turned out excellently, and tasted best to me straight out of the freezer. It kind of reminded me of a coconut ice cream cake that way, and the crust makes it almost cheesecake like. This was one of the few things i've made that my mom really really liked, so i'm kind of proud of this one.

Thawed a bit, its almost tasted like my old favorite from when i was younger. If i ever do go back to Hawaii, sampling some of the wonderful organic food as the raw foodist I am to this day would be at the top of my list!

What kind of cake would you have, and eat it too?

-Andrew D. Morrison-


  1. Great post. Your site is quite interesting and very well written. I am waiting for your next post

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  2. Hi! Can we subscribe to your newsletter?
    Do you have one?
    This recipe looks amazing!