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1 cup finely ground macadamia nuts
1 cup all-purpose flour
1 cup (8 oz.) butter, at room temperature
1 cup sugar
1 tsp. vanilla extract
1 tsp. salt
1 tbsp. extra virgin olive oil
Coconut sauce and garnish
3/4 cup coconut milk
1/2 cup heavy cream
1/2 cup sugar
2 tbsp. cornstarch
1/4 cup toasted chopped macadamia nuts
In a food processor, grind macadamia nuts with flour; set aside. In a mixer fitted with a paddle, cream butter and sugar; add vanilla and salt. Add eggs one at a time. On low speed, incorporate nut mixture until fully combined; add olive oil. Cover and refrigerate batter for 1 hour. Divide batter into 8 large cupcake molds that have been coated with nonstick cooking spray. Bake at 350 degrees for 18 to 20 minutes or until golden brown.
Combine coconut milk, cream, sugar and cornstarch in a heavy-gauge saucepot. Cook and stir over medium heat until mixture is almost syrupy. Strain through a fine strainer. Place cakes on individual serving plates. Pour sauce over and around cakes and garnish with toasted chopped nuts. Serve immediately.