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Coconut Cake Recipe
|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)|
Serving size: Complete recipe
Calories 8518 Calories from Fat 5853
% Daily Value*
Total Fat 665 g1023.5%
Saturated Fat 384.8 g1923.9%
Trans Fat 0 g
Cholesterol 1821.3 mg
Sodium 4425.2 mg184.4%
Total Carbohydrates 628 g209.3%
Dietary Fiber 22.6 g90.4%
Sugars 380.4 g
Protein 77 g155%
Vitamin A 246.2% Vitamin C 1.3%
Calcium 76.4% Iron 48.8%
*Based on a 2000 Calorie diet
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.