White Chocolate Macadamia Cookie Cake

White chocolate macadamia cookie cake combines the creamy sweetness of white chocolate with the rich, nutty crunch of macadamias in a delightful dessert form. This cake elevates the traditional cookie’s flavors, by adding raspberry and coconut to create a treat that’s perfect for any celebration or indulgence.

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Who says you can’t have cake in the summer?? I, for one, LOVE a cookie cake year round. White chocolate raspberry epitomizes the flavors of summer, blending the tangy burst of ripe raspberries with the velvety sweetness of white chocolate. Topped with toasted coconut, I’m telling you this cake is sure to be a hit at any summer party. The sweet raspberry topping is a refreshing contrast to the buttery cookie cake base, making each bite the perfect combo. Such a perfect summer dessert for family gatherings, picnics, or just a casual dessert at home, this cake is another reason it’s is my favorite season.

White Chocolate Macadamia Cookie Cake

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• Author: Taryn Camp

Ingredients

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COOKIE CAKE BASE

• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 sticks of unsalted butter, softened
• 3/4 c sugar
• 3/4 c brown sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract, optional
• 2 eggs
• 1 c white chocolate chopped OR white chocolate chips
• 1 c macadamia nuts, chopped **if you don’t like nuts or don’t want them in the recipe, feel free to leave this part out!

TOPPINGS:

• 1/3 c toasted coconut (sweetened coconut flakes)
• 1/2 c raspberry preserves
• Decorative sugar pieces
• White chocolate chips

BUTTERCREAM:

• 2 sticks of butter softened (I used one salted and one unsalted)
• 4 c powdered sugar
• 2–3 tbsp heavy cream
• 1/2 tsp coconut extract
• 1 tsp vanilla extract

EQUIPMENT:

• Springform pan- I used a 9″ pan but you can also use 10″ and it’ll be a little flatter
• Piping bags and a 1M tip

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Instructions

1. Preheat oven to 350 degrees. Line the bottom of the springform pan with parchment paper and spray with baking spray. Set aside.
2. In a small bowl, mix the flour, baking soda, and salt.
3. In a mixing bowl, beat the butter, sugar, brown sugar, and vanilla until creamy. Add one egg at a time and mix. Slowly add the flour mixture to the bowl and mix.
4. Fold in the macadamia nuts and white chocolate.
5. Add the batter to the springform pan and press into a smooth layer.
6. Bake it for 25 minutes. Remove it from the oven and tent it with foil. Continue to bake it for another 20 minutes or until set/golden brown. Let it cool completely.
7. Release the sides of the springform pan. Spread the raspberry preserves in the center and top it with toasted coconut. **I toasted mine in a frying pan, but you can also bake it in the oven until golden brown. Add white chocolate chips on top of the preserves and coconut in the center. 
8. In a mixing bowl, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the rest of the sugar, extracts, and heavy cream. Mix until smooth.
9. Place the frosting in a piping bag fit with a 1M tip. Pipe a frosting border on the edge of the cake. Top with any decorative sugar pieces and more toasted coconut.

Notes

If you don’t like coconut, feel free to leave it out! Want to do another flavor? Sub chocolate chips and chop Oreos in the filling and add a chocolate buttercream. Lemon curd would also work great in the center. Message me for any more ideas or direction!