white chocolate coconut cake

How To Make white chocolate coconut cake

• 1

  In a large bowl, combine the cake mix, pudding, water, 3/4 C cream of coconut & egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• 2

  Pour into three greased & floured 9" round baking pans. Bake at 350 degrees F. for 22 - 26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• 3

  For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 Tbsp heavy cream & remaining cream of coconut; cook & stir over low heat until chips are melted.
• 4

  Remove from the heat; stir in 1 1/2 C coconut & 1 tsp vanilla. Transfer to a large bowl; cover & refrigerate until mixture reaches spreading consistency, stirring occasionally.
• 5

  For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar & remaining vanilla; beat until stiff peaks form.
• 6

  Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers.
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