White Chocolate Macadamia Cake

By Brandymoe

Ingredients

• 1 package (18.25 ounces) white cake mix, Duncan Hines®
• 1 package (4-serving-size) instant white chocolate pudding and pie filling mix, Jell-O®
• 2 ⁄3 cup refrigerated liquid egg whites, All Whites®
• 1 ⁄2 cup light coconut milk, A Taste of Thai®
• 1 ⁄2 cup vegetable oil
• 1 cup white baking chips, Nestlé®
• 11 ⁄4 cups chopped macadamia nuts, Diamond of California®
• 2 containers (12 ounces each) whipped cream cheese frosting, Duncan Hines®

Details

Servings 10
Adapted from sandralee.com

Preparation

Step 1

Directions

Preheat oven to 350°F. Spray two 8-inch round cake pans with cooking spray; set aside.

In a large mixing bowl, combine cake mix and pudding mix. Add egg whites, coconut milk, and oil. Beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl; beat on medium for 1 minute more. Batter will be thick. Stir in white baking chips and 1⁄2 cup of the chopped macadamia nuts. Spread into prepared pans.

For macadamia nut frosting, in a medium bowl, stir together 1⁄2 cup of the remaining chopped macadamia nuts and one container of the cream cheese frosting.

To assemble, place one cake layer on a serving plate. Spread with macadamia nut frosting; top with the second cake layer. Frost entire cake with the remaining cream cheese frosting. Garnish with the remaining