Ingredients

For pound cake

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

　　

For glaze:

1/4 cup of water

　　3/4 cup sugar

　　1/4 cup amber or dark rum

　　

Make pound cake:

Step 1

Preheat oven to 350°F. and butter and flour a 10-inch (3 quart) bundt pan.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Make glaze:

Step 5

In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum.

　　

Step 6

Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.