Warm buttery coffee cake is a non-negotiable Christmas morning tradition in the Baz household. Growing up, we made the Silver palate coffee cake (a near-perfect recipe), year after year. This year, I’m staying in California for Christmas, so in an effort to lean in to the slightly disorienting warm weather vibes, I’ve taken the coffee cake to a tropical place. Shredded coconut and coconut milk moisten and flavor the cake itself, and there’s an irresistibly rich and salty macadamia nut streusel strewn throughout. I know what you’re thinking, no one uses macadamia nuts, but I’m here to prove you otherwise. Don’t be shy when it comes to greasing the pan: a super generous schmear of butter into all the crevices of the bundt will ensure a clean release when inverted, as will waiting until the cake cools before doing so.