Coffee & Macadamia Loaf Cake
Prep time
Cook time
Total time
The combination of brown sugar, cinnamon and coffee will have you lingering at the oven waiting for this cake to finish baking.
Recipe type: Dessert
Cuisine: Australian
Serves: 8
  • 125 grams coconut oil
  • 1 cup loosely-packed brown sugar
  • ½ cup full-cream milk
  • 2 tbsp instant coffee
  • 1⅓ cups wholemeal self-raising flour
  • 2 tsp ground cinnamon
  • 2 free-range eggs, beaten lightly
  • 70g roasted macadamia nuts, chopped roughly
  1. Pre-heat the oven to 140C fan-forced and grease and line a loaf tin with baking paper.
  2. In a small saucepan, stir the coconut oil, sugar, milk and coffee until everything has melted together.
  3. In a large bowl, mix the flour and cinnamon together then stir in the coconut oil mixture.
  4. Add the eggs and half of the nuts and stir them through.
  5. Pour the batter into the prepared tin and bake for 10 minutes.
  6. Take the tin out and scatter the rest of the nuts over the top then return it to the oven for another 30-45 minutes or until a cake tester inserted in the middle comes out clean.
  7. Leave the loaf to rest in the tin for 5 minutes then transfer to a wire rack to cool completely.
  8. You may not be able to resist slicing into it while it’s still warm. That’s perfectly ok.
Recipe by Orgasmic Chef at