Recipe: Apple, Coconut and Macadamia Cake




Most of us aren’t to fast to fast, as it were. However a sensible regime of fasting can be beneficial for weight management and maintaining good health. Jamie Rose Chambers has produced a book of ideas and recipes that is just the ticket for those serious about staying in tip top shape and form. The 16:8 Intermittent Fasting Lifestyle Plan (Macmillan Australia) features healthy and delicious recipes like this apple, coconut and macadamia cake. The only problem is, if there is any left over in the fridge, will we be able to maintain our fast?

There’s no denying that I love a loaf and make one every week or two for the family, BUT I was getting a little tired of my usual banana and berry variety so this recipe was born out of part boredom and part needing to use up what I had available in the fridge and cupboards. Enter the Apple, coconut and macadamia cake!


Jamie Rose Chambers


Serves 8–10


11/2 cups (150 g) almond meal (or you can use 11/2 cups/225 g wholemeal spelt flour)

1 cup (90 g) desiccated coconut

2 teaspoons baking powder

2/3 cup (160 ml) extra-virgin olive oil

2 eggs

1 teaspoon vanilla bean paste

2 bananas, mashed

2 tablespoons maple syrup or honey

2 apples, peeled, cored and coarsely grated

1/2 cup (60 g) macadamias, roughly chopped, plus extra, chopped

yoghurt (plain or coconut), to serve


1. Preheat the oven to 180°C. Grease a 20 cm springform cake tin, then line with baking paper.

2. In a large bowl, mix the almond meal or flour, coconut and baking powder together.

3. In a smaller bowl, whisk together the olive oil, eggs, vanilla, banana and maple syrup or honey. Pour the wet mixture into the large bowl and stir together

well, but don’t overmix. Fold in the grated apple and macadamias.

4. Pour the mixture into the prepared tin and smooth out the top with a spatula. Sprinkle a handful or two of macadamias over the top.

5. Bake for 30 minutes, or until the cake is golden on top and a skewer comes out clean when inserted into the middle of the cake.

6. Allow to sit for 5 minutes then turn out onto a wire cooling rack.

7. Slice into wedges and enjoy cold or warm by itself or with a dollop of yoghurt.



The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers, Published by Macmillan Australia, RRP $34.99. Photography by Rob Palmer.

3 thoughts on “Recipe: Apple, Coconut and Macadamia Cake

  1. While this sumptuous cake is made to be part of a fast, I’d say the only fast involved would be our speed heading back to the cake tin for more!

  2. The amount of EVOO used in the Apple, Coconut and Macadamia cake wasn’t clear in the recipe? Can you clarify please?

    1. Hi Jeff – Yes, have corrected the line now. The amount of extra virgin olive oil is two-thirds of a cup (160 ml).

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