Coconut Macadamia Chocolate Decadence

Sonoma Modern American
From Executive Chef Tim Groody

Coconut Macadamia Chocolate


Serves 12


12 oz toasted macadamia nuts

1 ½ # butter

4 c sugar

12 eggs

2 c dark cocoa

Grease 2 parchment paper lined 18" x 12" cookie sheets.  Divide nuts in ½.  In a food processor puree 6 oz nuts.  Crush the rest to sprinkle on top.  Cream butter and sugar.  Add eggs 2 at a time.  Add pureed nuts and cocoa.  Mix 5 minutes.  Divide onto pans and bake at 350* for 25 - 30 minutes, until set.  Cool in pan.


8 oz cream cheese

½ tsp coconut extract

5 T cream

5 T coconut

2 ½ cup powdered sugar

In a mixer mix cheese to smooth.  Add extract, cream and coconut.  Mix till smooth.  Add sugar slowly and combine.  Beat on med speed for 3 minutes.  To thin icing add small amounts of cream and to thicken add sugar.  Add food coloring for your favorite team.


3 T dark cocoa

½ cup sugar

1/3 cup evaporated milk

2 T butter

pinch salt

¼ tsp vanilla

Combine all ingredients in a pot and stir to dissolve sugar.  Bring to a boil.  Simmer for 5 min until smooth.


Remove cakes from the pan.  Refrigerate the cakes to chill if too soft.  On the platter you will serve the cake place one layer nut side down.  Spread with icing.  Place other cake layer on top nut side up.  Drizzle with warm cocoa sauce.  Serve and Enjoy!!!!!