In this White Chocolate Macadamia Cake spongy cake layers are filled with fluffy coconut Swiss meringue buttercream and encapsulated in a rich white chocolate ganache glaze.
It is another cake that we enjoyed during our travels in Malaysia. Unlike the Triple Decker Cheese Cake from last week’s post, we had this luscious dessert at a restaurant/coffee shop called Secret Recipe. It is a very popular chain that can be found in almost every mall we went to.
I loved the spongy cake layers that are so typical for Asian-style cakes. They were paired with rich buttercream that was fluffy at the same time. The big chunks of toasted macadamia nuts in the filling give the cake a nice crunch.
The white chocolate glaze looked so perfectly smooth – almost like a comforting blanket covering the delicate cake on the inside. Unfortunately, I was a little disappointed in the flavor of it. It tasted – quite obviously – like cheap compound white chocolate.
For this reason I absolutely recommend using fine, good quality white chocolate in the recipe for white chocolate ganache glaze below.
For this cake recipe I adapted a recipe from Cooking Hawaiian Style. It’s quite a long recipe so I let you get to it without further ado.