Toasted Coconut Macadamia Pound Cake

Preparation

1. 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.

2. Make glaze:

   Step 5

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

3. Step 6

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