- 2 cups sweetened flaked coconut (about 6 ounces)
- a 7-ounce jar macadamia nuts (about 1 1/2 cups)
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups firmly packed light brown sugar
- 8 ounces cream cheese, softened
- 4 large eggs
- 1 tablespoon vanilla
- 2 2/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup of water
- 3/4 cup sugar
- 1/4 cup amber or dark rum
- Preheat oven to 350°F. and butter and flour a 10-inch (3 quart) bundt pan.
- Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse.
- In a bowl with an electric mixer beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder, and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts.
- Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.
- In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum.
- Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.