• Preheat oven to 350 degrees.

TO MAKE THE CAKE:

• In a large bowl combine all of the ingredients for the cake (except the butter) and blend well until combined.
• Pour in the melted butter and stir well to combine.
• Pour the batter evenly into the two prepared cake pans that have been sprayed liberally with baking spray.
• Bake for approximately 30-35 minutes, or until a toothpick inserted in the middle of each cake comes out clean.
• Cool the cakes for 15 minutes and then turn them out onto cooling racks to cool completely. (Once cooked, if needed, use a serrated knife to level off any uneven cake surfaces).
• Before frosting freeze the cakes for 20 minutes.

TO MAKE THE FROSTING:

• Place all the frosting ingredients in a large bowl and blend at very low speed.
• Once the ingredients come together, turn the speed to high and blend until the frosting becomes a smooth and spreadable consistency.
• Once cooled, remove the cakes from the freezer and place one of the cake discs on a platter or cake stand of your choice.
• Using an offset spatula (or large butter knife) place approximately 1 cup of the frosting on the top of the cake layer and spread the frosting evenly around the cake top.
• Place the second cake round directly on top of the iced round and frost that layer with approximately ⅔ cup of the frosting.
• When frosting the sides of the cake, an offset spatula works best when placing a thin layer of icing around the sides of the cake.
• Note ~ This first layer of thin frosting is the "crumb coat" and it will prevent crumbs from coming off the cake and mixing in with your beautiful frosting. Make sure when icing your cake with the crumb coat that you work the frosting in only one direction. This will additionally help the cake stay intact without crumbs forming in the frosting.
• Place the crumb-coated cake in the fridge for approximately 30 minutes to set.
• You can now slather frosting liberally on the top and sides of your crumb coated cake.
• Once the cake is completely iced place some of the chopped macadamia nuts in your cupped fingertips and gently press the nuts onto the iced sides.
• Continue placing the nuts around the entire cake and refrigerate until 30 minutes before serving.
• Allow the cake to sit at room temperature for 30 minutes before serving.
• Enjoy!