1 (3½-ounce) can flaked coconut 1 (3½-ounce) jar macadamia nuts, chopped (about ¾ cup) 1 teaspoon ground cinnamon 1 (15-ounce) can Coco Lopez® Cream of Coconut 3 cups unsifted flour 2 teaspoons baking powder ¼ teaspoon salt 1 cup margarine or butter, softened 1 cup sugar 4 eggs 1 teaspoon vanilla extract Preheat oven to 350°. Combine coconut, nuts, cinnamon and 3 tablespoons cream of coconut; set aside. Combine flour, baking powder and salt. In mixer bowl, beat margarine and sugar until fluffy. Add eggs, remaining cream of coconut and vanilla; beat well. Stir in dry ingredients. Pour half the batter into greased and floured 10-inch tube pan. Spoon half the nut mixture over batter. Repeat. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Serve warm. |