White chocolate Macadamia Cake

By BobN

Ingredients

• 1 package (18.25 ounces) white cake mix
• 1 package (4-serving-size) instant white chocolate pudding andpie filling mix
• 2 ⁄3 cup egg whites
• 1 ⁄2 cup light coconut milk
• 1 ⁄2 cup vegetable oil
• 1 cup white baking chips
• 11 ⁄4 cups chopped macadamia nuts
• 2 containers (12 ounces each) whipped cream cheese frosting

Preparation

Step 1

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.
Bake for 32 to 35 minutes or until a toothpick inserted near centers comes out clean.
Cool in pans on a wire rack for 10 minutes; remove from pans.
Cool completely on wire rack.

Frosting

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