|Eggs||4 Large, separated|
|Canned coconut milk||14 Ounce (1 Can)|
|Coconut flakes||2 Cup (32 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), packed|
|Oil||1⁄3 Cup (5.33 tbs)|
|White cake mix/Yellow cake mix||18 Ounce (1 Box)|
|Macadamia nuts||1⁄2 Cup (8 tbs), chopped|
|Butter||1 Pound, melted (1 Block)|
Topping: Mix and set aside until needed.
Cake Batter: Whip egg whites to soft peaks; reserve.
Beat egg yolks, coconut milk and oil together.
Blend liquids into cake mix gradually.
Fold whites gently into batter.
Pour into greased and floured 9 x 13 inch pan or half sheet pan.
Sprinkle topping onto batter.
Drizzle melted butter over topping.
Bake at 350° for 30 minutes or until done.