Preheat oven to 350 degrees. Grease & Flour a 10" fluted Bundt Pan or 2 mini Bundt pans.Throughly chop Macadamia Nuts & mix well with other swirl ingredients. Set aside. Sift Dry Ingredients together & set aside.

Cream Butter & Coconut Oil together on high for 3 minutes, Beat in sugar & half of brown sugar and beat for 2 minutes. Add remaining brown sugar and continue beating for 2 minutes longer. Beat in eggs one at a time, blending well after each. Scrape down the sides of the bowl frequently to keep batter, even textured. Add Vanilla.

On low speed, alternately add Dry mixture in 3 additions with Sour Cream in 2 additions - begin & end with the flour mixture. Spoon half of the batter into the pan. Make a trench with the back of a spoon and generously sprinkle on the Macadamia mixture. Spoon over the remaining batter. Draw a thin metal spatula through the batter to swirl it in. Smooth the top of the batter with the spatula.

Bake cake for 55 minutes or until risen and a wooden pick inserted comes out cleanly (or with a few moist particles). The baked cake will pull away from the sides of the pan. Cool cake in the pan on a rack for 5 to 7 minutes. Invert the cake onto another rack (removing from the pan)and cool completely.

3/4 cup Macadamia Nuts, finely chopped
1/4 cup Sugar
3 tbsp Brown Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cardamom

3 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 1/2 tsp Cinnamon
1 tsp nutmeg

6 oz. Butter
6 tbsp. Coconut Oil
1 1/2 cup Brown Sugar
3 tbsp. Sugar
4 large Eggs
1 tbsp. Vanilla
1 cup Sour Cream