Sinful Coconut Cake is a rich, easy dessert that brings together the tropical flavors of coconut and macadamia nuts. A simple white cake mix makes preparation easy, while coconut milk and coconut extract add extra coconut flavor. Brown sugar, flaked coconut, and chopped macadamia nuts create a sweet, crunchy topping that makes every slice special. Bake this local favorite for family gatherings, potlucks, or whenever you want a delicious Hawaiian style dessert without spending hours in the kitchen.
Love coconut desserts? Try our Thai Coconut Cake for another delicious treat inspired by tropical flavors. For more coconut cake inspiration, explore this Old Fashioned Coconut Cake recipe from King Arthur Baking.
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SINFUL COCONUT CAKE
A very simple and easy recipe; using packaged cake mix is a sure crowd pleaser. Very rich and filled with lots of local flavors.
Ingredients
- 1 (1 lb. 2.25 oz.) white cake mix
- 1/3 c. vegetable oil
- 4 large eggs
- 1 (13.5 oz.) can coconut milk
- 1 tsp. coconut extract
- 1/2 c. brown sugar, firmly packed
- 2 c. flaked coconut
- 1/2 c. macadamia nuts, chopped
- 1/2 c. macadamia nuts, chopped
Instructions
- Preheat oven to 350 degrees; lightly grease a 13×9-inch baking pan.
- In a mixing bowl, combine cake mix, oil, eggs, milk and extract.
- Pour batter into prepared pan.
- In a mixing bowl, combine sugar, coconut and nuts; sprinkle onto cake.
- Drizzle with butter.
- Bake 30 minutes.
How To Serve:
- Serves 12.
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