Coconut Cake With White Chocolate Frosting

Submitted by ShayLyne81

"A delicious EASY cake mix base recipe I got from the Pillsbury website. I did make some changes in mine with the ingredients I had at home. This is the original recipe below. My changes made it more of a Mounds candy bar cake. Instead of white chocolate I used semi sweet chocolate chips and I also added coconut extract to the frosting. In the future I will also add coconut extract to the cake mix as will."

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 1 cake
• Serves: 15

ingredients

• 1 (14 ounce) can coconut milk (not cream of coconut)
• 1 (18 ounce) box white cake mix with pudding
• 1⁄4 cup water
• 3 egg whites
• 3⁄4 cup flaked coconut
• 1 cup white chocolate chips
• 1 3⁄4 cups powdered sugar
• 1⁄3 cup butter or 1/3 cup margarine, softened
• 1⁄2 teaspoon vanilla

directions

1. 1 Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Reserve 1/3 cup coconut milk for frosting.
2. 2 In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.
3. 3 Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. 4 Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved 1/3 cup coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.).
5. 5 Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered at room temperature.