Coconutty Cake

4 large eggs, separated
1 (13.5 oz) can coconut milk (not coconut creme!)
1/3 cup oil
1-2 tsp coconut extract (use the greater amount if using light coconut milk)
1 box white cake mix (or the dry ingredients for your favorite from-scratch white cake)

Topping:
2 cup coconut flakes
1/2 cup brown sugar
1/2 cup macadamia nuts, chopped (optional)

1 stick butter, melted

Grease and flour a 9 x 13 inch pan. Preheat oven to 350.

Mix coconut flakes, brown sugar, and nuts and set aside.

Whip egg whites until soft peaks form. Set aside. Beat egg yolks, coconut milk, oil, and extract together. Blend liquids into cake mix gradually. Fold egg whites gently into batter. Pour batter into pan and lightly sprinkle topping over top. Drizzle melted butter over topping.

Bake at 350 for 30 minutes. Test with toothpick for doneness.

From: 50th Anniversary Best of our Favorite Recipes 1946-1996: Island of Maui