White Chocolate Coconut Cake

There is a restaurant in town that makes a coconut cake, I brought this cake to work, and was told that this cake tastes better than the restaurants one.

Ingredients:

• 1 package white cake mix (regular size)
• 1 cup water
• 1 can (15 ounces) cream of coconut, divided
• 3 egg whites
• 1 can (5 ounces) evaporated milk
• 2/3 cup vanilla or white chips
• 2 ounces cream cheese, softened
• 1 cup heavy whipping cream, divided
• 3-1/2 cups flaked coconut, divided
• 2 teaspoons vanilla extract, divided
• 1/4 cup sugar

Instructions:

1. In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° 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 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted.
4. Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and 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 and 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. Yield: 12 servings.

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