White Chocolate Coconut Butter Cream Macadamia Cake
1 tbsp unsalted butter, softened
1 tbsp all purpose flour
12 oz (24 tbsp, 3 sticks) unsalted butter, softened
2 1/4 cups superfine (berry) sugar
6 extra large eggs, at room temperature
1/2 cup sour cream
2 tsp vanilla extract
2 3/4 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup toasted, unsalted macadamia nuts
2 large egg whites
1/2 cup sugar
12 tablespoons (1.5 sticks or 3/4 cups) unsalted butter, softened
2 tablespoons coconut extract
White Chocolate Whipped Cream
3 ounces premium-quality white chocolate (such as Valrhona Ivoire or Guittard), finely chopped
3/4 cups heavy cream
For the Macadamia Praline
1/4 cup granulated sugar
2 tbsp water
3/4 cup lightly salted macadamia nuts
Macadamia Nut Cake
Center a rack in the oven and preheat to 325F. Cut a round of parchment paper to fit the bottom of each pan. Generously butter the inside of two 9 inch round cake pans and dust with flour. Place the parchment in the cake pan.
In a large mixing bowl, use the flat beater attachment and beat the butter on medium speed until fluffy, about 2 minutes. Gradually add the sugar to the butter and cream together. Stop occasionally and scrape down the sides of the bowl. One at a time, add the eggs, stopping to scrape down the bottom and sides of the bowl after each addition. At first the mixture may look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out. Add the sour cream and vanilla to the butter mixture and blend together well.
Sift together the flour, baking powder, baking soda and salt. Combine 1/2 cup of this mixture with the macadamia nuts in the work bowl of a food processor. Pulse until the nuts are very finely ground, about 1 minute. Add the ground nuts to the rest of the dry ingredients and stir to blend completely.
With the mixer on low speed, add the dry ingredients ni 4 stages. Blend well after each addition and stop often to scrape down the bottom and sides of the bowl with a rubber spatula.
Bake for 45 minutes, until the cakes are golden and a cake tester inserted in the center comes out clean. Remove the cake pans from the oven and cool completely on racks. Invert the pans to remove the cakes and peel the parchment paper off.
Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Beat coconut extract into the buttercream.
White Chocolate Whipped Cream
Put the white chocolate in a heatproof bowl and put the bowl over a saucepan of gently simmering water. Stir frequently to melt the chocolate evenly. Meanwhile, bring 1/2 cup of the heavy cream to a boil.
When the white chocolate is melted, remove the bowl from the pan. Pour the hot cream into the melted chocolate and let it sit for a minute. Using a small spatula, stir the chocolate gently until it is smooth. Let it sit on the counter until it reaches room temperature - it can't be the least bit warm when you add it to the whipped cream.
Working with the stand mixer with the whisk attachment or with a hand mixer in a large bowl, beat the remaining 1 cup heavy cream only until it holds the softest peaks. Turn the machine to high, add the cooled white chocolate all at once and continue to beat until the whipped cream holds firm peaks. Turn the whipped cream into a bowl, press a piece of plastic wrap gently against the surface to create an airtight seal and refrigerate for at least 2 hours, or up to 6 hours.
Have an oiled or parchment lined baking sheet ready to put the praline on. In a small heavy saucepan, stir together the sugar and water. Cook over medium heat, stirrnig constantly, until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes. Immediately stir in the macadamia nuts and stir to coat the nuts with the syrup. Immediately scrape the mixture onto the prepared baking sheet. Cool for 20 minutes or until hardened. Transfer the mixture to a cutting board and chop the praline.
Place one of the cakes on a cake plate or whatever you want to construct it on. Spread the white chocolate whipped cream on top, then place the second layer on top. Ice the sides and top of the cake with the coconut buttercream. Sprinkle the macadamia praline on top.