Cake & Cookie Recipes > Brazil Nut Coffee Cake

How to make brazil nut coffee cake:
A rich, light cake with the unusual addition of Brazil Nuts.


6oz butter
6oz light brown sugar
3 eggs
8oz self-raising flour
4oz brazil kernels, flaked and toasted
1 tablespoon of instant coffee, dissolved in 2 tablespoons boiling water

for the filling and topping:

2 teaspoons icing/confectioners’ sugar
2 teaspoons instant coffee, dissolved in 2 tablespoons boiling water
1/3 pint double cream
12 sugared coffee beans or other coffee sweets
(see measure conversions for more information)


- Cream the butter and sugar together until pale in colour and fluffy in texture.
- Beat in the eggs one at a time.
- Sieve the flour into another bowl.
- Add the Brazils to the flour.
- Fold the flour mixture into the creamed mixture.
- Fold in the coffee.
- Divide the mixture between two greased 8 inch sandwich tins.
- Bake in a preheated oven at 180 degress C. for 25 minutes until well risen and firm to touch.
- Remove from tin and cool on a wire rack.
- Whip the cream until stiff.
- Stir in the sugar and the coffee.
- Use the cream to fill and decorate the cake.
- Decorate on top with coffee beans or sweets.