- 12
Ingredients
- 1 package (18-1/4 ounces) white cake mix
- 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 Spice Islands® pure vanilla extract
- 1/4 cup sugar
Preparation
Step 1
In large bowl, combine 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 toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in small saucepan, combine 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 heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally.
For frosting, in 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 serving plate; spread with half of filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers. Yield: 12 slices.