Vegan Coconut And Macadamia Nut CakeThe Perfect Easter Dessert

Coconut and macadamia nuts blend beautifully
in this simple and delicious Easter cake.

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Simple and Delicious
When the holidays come, I like to go with a simple dessert, like a cake without icing. It's quick and easy and I get to dress it up with fresh fruit, and a selection of dairy-free ice creams. And what goes together better than coconut and macadamia nuts? 

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Coconut and Macadamia Nut Cake
Vegan
[makes 12 servings]
Requires a 9 inch cake pan and wax paper

Earth Balance or olive oil to grease cake pan
2 tablespoons ground flax seeds
6 tablespoons room temperature water
1/2 cup almond or light coconut milk
1 teaspoon coconut extract
1/4 cup extra virgin olive oil
1 small ripe banana, mashed (1/2 cup)
1/2 cup organic cane sugar
1 1/2 cup King Arthur white whole wheat flour
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 teaspoon salt
1/2 cup shredded, unsweetened coconut
3/4 cup macadamia nuts

Cut the wax paper to fit the bottom of a 9 inch cake pan. Grease the sides with Earth Balance or olive oil.

Preheat the oven to 350 degrees F.

Make flax eggs by mixing the ground flax seeds and water. Beat until gooey and set aside.

Place the milk, coconut extract, oil, mashed banana, sugar, and flax eggs in a large mixing bowl. Beat with an electric hand mixer until well combined.

Make sure the banana is very ripe.
One small banana should yield 1/2 cup of mashed banana.

Add the flour, baking soda, baking powder, and salt and beat until well combined.
Add the coconut and blend in thoroughly with the beater.  

Crush the macadamia nuts and fold into the batter.

Crush the macadamia nuts with the side of a mallet.
Don't overdo - leave big chunks.

Pour the batter into the prepared pan and spread evenly.

Bake until a toothpick inserted into the middle comes out clean, about 30 minutes.

Place on a rack and cool in the pan for 15 minutes.

Flip over onto a plate and slowly peel the wax paper off of the bottom of the cake.

Flip back over onto the rack and cool.

Place on a serving platter with the golden top up.  Slice into 12 or more pieces.

Serve with fresh raspberries or other fruit, like pineapple or strawberries, and a scoop of vanilla, or coconut non-dairy ice cream.

Per serving (make with unsweetened almond milk): 226 calories, 14 g total fat, 4 g saturated fat, 0 mg cholesterol, 326 mg omega-3 and 760 mg omega-6 fatty acids, 3 g protein, 22 g carbohydrates, 3 g dietary fiber, and 198 mg sodium.