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Coconut Cake

Healthy.N.Fine's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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