Coconut Cake With White Chocolate Frosting

1. 1

   1 Heat oven to 350F for shiny metal or glass pan (or 325F for dark or nonstick pan).

2. 2

   Spray bottom only of 13x9-inch pan with baking spray with flour.

3. 3

   Reserve 1/3 cup coconut milk for frosting.

4. 4

   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.

5. 5

   Beat on medium speed 2 minutes, scraping bowl occasionally.

6. 6

   Stir in 1/2 cup of the coconut until well combined.

7. 7

   Pour into pan.

8. 8

   3 Bake 28 to 33 minutes or until toothpick inserted in center comes out clean.

9. 9

   Cool completely, about 1 hour.

10. 10

    4 Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High 30 seconds or until melted.

11. 11

    Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted.

12. 12

    Stir in powdered sugar, butter, reserved 1/3 cup coconut milk and the vanilla.

13. 13

    Cover; refrigerate 30 to 60 minutes.

14. 14

    (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.

15. 15

    ).

16. 16

    5 Spread frosting over cake.

17. 17

    Immediately sprinkle top with 1/4 cup coconut.

18. 18

    Store loosely covered at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.