Banana Macadamia Nut Pound Cake with Coconut Syrup Glaze
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
This dessert is simply my favorite Hawaiian breakfast in pound cake form.
Ingredients
Coconut Syrup
  • 1 can of coconut milk
  • ½ cup sugar
  • Dash of vanilla extract
Pound Cake
  • 2¼ cups flour
  • 2 cups sugar
  • ½ tsp salt
  • ½ 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
  • ½ cup chopped macadamia nuts, divided
Instructions
Coconut Syrup
  1. Mix the ingredients in a small saucepan.
  2. Heat the mixture over medium heat, stirring it constantly, until it comes to a boil.
  3. 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.
Pound Cake
  1. Cream the sugar and the yogurt.
  2. Add the cottage cheese, eggs, vanilla and bananas.
  3. Stir in the dry ingredients and ¼ cup chopped macadamia nuts.
  4. 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.
  5. Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean.
  6. Let it cool in the pan for fifteen minutes prior to removing it.
  7. To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan.
  8. Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan.
  9. Let it cool completely.
  10. Drizzle it with coconut syrup and sprinkle it with the remaining ¼ cup chopped macadamia nuts on top.
  11. Serve the tropical cake immediately or store it in a sealed container in the refrigerator.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/banana-macadamia-nut-pound-cake-with-coconut-syrup-glaze/