Coconut Cake Recipe
Ingredients
| 4 Ig. eggs, separated | ||
| Coconut milk | 14 Ounce (Cake Batter:) | |
| Coconut flakes | 2 Cup (16 tbs) (Topping:) | |
| 1/2 c. brown sugar, packed | ||
| Oil | 1/3 Cup (16 tbs) (Topping:) | |
| 1 box white or yellow cake mix | ||
| Macadamia nuts | 1/2 Cup (16 tbs), chopped (Topping:) | |
| 1 block butter, melted | ||
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.
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.
Chef
