Macadamia Nut Cakes

Preheat oven to 350 degrees F. Butter and line an 8-inch square cake pan.

Combine the eggs and sugar in a large bowl and beat until the sugar dissolves and the mixture is thick and creamy, 5-7 minutes. Sift half the flour into the egg mixture and gently fold in. Repeat with the remaining flour and 2 tablespoons of the macadamia nuts. Carefully and quickly fold in the butter. Pour the mixture into the prepared pan. Bake for 20 minutes, until the cake feels springy to the touch.

Invert the cake onto a wire rack to cool completely. When cool, cut into 4 squares. Cut each square horizontally in half.

Combine the remaining 2 tablespoons of macadamia nuts, whipped cream and vanilla in a bowl. Spread the bottom half of each square with a little of the cream mixture. Place the other half on top and spread the remaining cream over the top and edges. Sprinkle all over with the toasted shredded coconut. Serve immediately.