Ingredients
Scale
- 1 box coconut cake mix
- 1 cup water
- 1-2 tablespoons egg substitute for cake mix
- Powdered sugar for dusting
- Oil for frying
- Whipped cream (optional)
- Fresh fruits (optional)
Instructions
- In a large bowl, combine the coconut cake mix, water, and egg substitute. Mix until smooth.
- Stir the batter vigorously for 2-3 minutes to incorporate air for a fluffy texture.
- Pour the batter into a piping bag. Heat oil in a skillet and squeeze the batter into hot oil in circular motions.
- Fry until golden brown, about 2-3 minutes per side, then dust with powdered sugar and serve warm with toppings.
Notes
- Store leftovers in an airtight container at room temperature for up to two days.
- Un-fried batter can be frozen for up to a month; defrost before using.
- You can customize with any flavor of cake mix if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 funnel cake
- Calories: 220 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
