Banana Macadamia Nut Pound Cake with Coconut Syrup Glaze
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This dessert is simply my favorite Hawaiian breakfast in pound cake form. The first time that I made banana macadamia nut pancakes we had some leftover coconut syrup. Because the syrup doesn’t last that long {the can of coconut milk says to consume it within a week} and we weren’t planning on having another tropical pancake feast any time soon I decided to incorporate the syrup into a dessert. As is, the coconut syrup makes the perfect icing glaze.
I used my family’s pound cake recipe as the starting point. Substituting low-fat Greek yogurt for the shortening works well with this recipe because the pound cake is already very dense. The addition of the banana adds a light banana flavor and keeps the cake moist. You can stir macadamia nuts into the cake batter or simply use them as a garnish on top of the coconut syrup glaze.
The first time that I made this cake I didn’t have sour cream so I used cottage cheese instead. If you don’t mind seeing the flecks of cottage cheese throughout the cake the bonus is that the cottage cheese has more protein and other nutritional benefits than sour cream. I have provided the lighter recipe that I now use every time with the original ingredients in parentheses.
| Banana Macadamia Nut Pound Cake with Coconut Syrup Glaze |
- Coconut Syrup
- 1 can of coconut milk
- 1/2 cup sugar
- Dash of vanilla extract
- Pound Cake
- 2 1/4 cups flour
- 2 cups sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 cup low-fat plain Greek yogurt {or shortening}
- 1 cup low-fat cottage cheese {or sour cream}
- 3 eggs
- 1 banana, mashed
- 1/2 cup chopped macadamia nuts, divided
- Mix the ingredients in a small saucepan.
- Heat the mixture over medium heat, stirring it constantly, until it comes to a boil.
- Reduce the heat and let it simmer for 15-20 minutes or until it thickens, being careful not to let it cook at a full boil or the consistency will change and your syrup will become grainy and gummy.
- Cream the sugar and the yogurt.
- Add the cottage cheese, eggs, vanilla and bananas.
- Stir in the dry ingredients and 1/4 cup chopped macadamia nuts.
- Pour the smooth batter into a greased and floured bundt pan or a tube pan. I usually use a tube pan because it has straight edges and a removable bottom so the cake slides out of the pan easily.
- Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean.
- Let it cool in the pan for fifteen minutes prior to removing it.
- To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan.
- Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan.
- Let it cool completely.
- Drizzle it with coconut syrup and sprinkle it with the remaining 1/4 cup chopped macadamia nuts on top.
- Serve the tropical cake immediately or store it in a sealed container in the refrigerator.
Tags: banana macadamia nut pound cake, bundt cake, coconut syrup, Hawaii, Hawaiian dessert, Hawaiian pound cake, macadamia nuts, pound cake
Sun, May 20, 2012
Around the World, Cakes, Cupcakes & Brownies, Desserts, DessertStalking, Itsy Bitsy Foodies Sightings, North America, Search by Course, United States