White Chocolate Coconut Cake

This eye-catching cake is my sister's creation. The white "snowball" look makes it the perfect choice for a holiday celebration

White Chocolate Coconut Cake

Makes: 12 servings

Ingredients:

2 ounces cream cheese, softened
3 egg whites
1 package white cake mix (regular size)
3-1/2 cups flaked coconut, divided
1 cup water
1 can (15 ounces)

href="http://www.amazon.com/gp/product/B002BLIT7C/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002BLIT7C&linkCode=as2&tag=flsctv-20">cream of coconut, divided

1/4 cup sugar

1 can (5 ounces) evaporated milk

2/3 cup vanilla or white chips

1 cup heavy whipping cream, divided

2 teaspoons vanilla extract, divided

Directions:

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