Kulolo Crunch

Kulolo crunch is a viral dump cake mashup that layers a custardy poi and coconut base under a buttery macadamia nut crumble, an easy modern twist inspired by traditional Hawaiian kulolo.

Cuisine Hawaiian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings squares

Calories 320kcal

Author Tani Nakamitsu

Equipment

9x13-inch baking pan
Large mixing bowl
Wire cooling rack

Ingredients

poi

1 lb poi
1 can coconut milk
4 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar packed
1 tsp pure vanilla extract
1 tsp salt

Crunch Layer

15.25 oz yellow cake mix
1 cup chopped macadamia nuts
1 cup unsalted butter melted

To Serve

lightly sweetened whipped cream

Instructions

Bake for 40 minutes, then check the color. If the top is browning quickly, tent loosely with foil and continue baking 10 to 20 minutes more, until the center looks set and a toothpick comes out clean.
In a large bowl, whisk poi, coconut milk, eggs, granulated sugar, brown sugar, vanilla, and salt until smooth. Pour into the prepared pan and level the surface.
Evenly sprinkle the dry yellow cake mix over the poi layer (do not stir). Scatter the chopped macadamia nuts over the cake mix.
Slowly drizzle the melted butter over the entire surface, aiming to moisten as much of the dry mix as possible without big dry patches.
Bake for 40 minutes, then check the color. If the top is browning quickly, tent loosely with foil and continue baking 10 to 20 minutes more, until the center looks set and a skewer comes out clean.
Cool the pan completely on a rack, then refrigerate 1 to 2 hours for the cleanest slices.
Run a butter knife around the inside edges to loosen. Place a large cutting board or platter over the pan, grasp both together, and invert in one motion. Gently lift off the pan and peel away the parchment.
Cut into squares and serve with lightly sweetened whipped cream. Store leftovers covered in the refrigerator.

Notes

This dessert needs 1 to 2 hours of refrigeration after cooling before it cuts cleanly, plan for that inactive time beyond the bake.
Store covered in the refrigerator for up to 4 days, or freeze individual squares tightly wrapped for up to 1 month.

Nutrition