This coconut lime macadamia cake, adapted from a recipe by Aussie chef Bill Granger, is a simple dessert with ample tropical flavor that's light and fluffy and made complete with a sweet-tart citrus icing.
Preheat the oven to 350°F (175°C). Line the bottom of a 9-by-2-inch cake pan or springform pan with parchment and generously coat with the baking spray or butter.
Dump the macadamia nuts, flour, baking powder, and salt in a food processor. Pulse until the nuts are finely ground but not paste-like and the mixture clumps together along the side of the bowl. Press a clump between your fingers; it should feel moist and stick together sorta like wet sand.
Add the granulated sugar and zest in the bowl of a stand mixer fitted with the paddle attachment and mix for 30 seconds to release the essential oil from the zest.
Plop the egg yolks in the sugar mixture and beat on medium-high until the mixture is smooth and creamy, 3 minutes.
Gently fold the coconut and the nut mixture into the egg mixture.
☞TESTER TIP: The batter will be thick. Panic not. That's how it's supposed to be.
In a separate bowl, beat the egg whites until stiff peaks form. This can take several minutes. Stay calm and keep beating. Using a spatula, gently fold the whites into the batter.
Spoon the batter evenly into the pan. Bake for 35 to 40 minutes, until the cake is golden and firm to the touch.
Remove the cake from the oven and let it cool it in the pan on a wire rack for 10 minutes.
Make the lime glaze
As the cake cools, whisk the confectioners’ sugar, lime juice, zest, and a pinch of salt in a small bowl until smooth and glossy.
Turn the cake onto a cake stand or platter so the smooth bottom is facing up. Slather the glaze over the warm cake, allowing it to drizzle down the sides. Devour.