Coconut Cake with White Chocolate Frosting


  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1 box white cake mix
  • 1/4cup water
  •  3 egg whites
  • 3/4 cup flaked coconut
  • 1 cup white vanilla baking chips (6 oz)
  • 1 3/4 cups powdered sugar
  • 1/3 cup butter or margarine, softened
  • 1/2 teaspoon vanilla


1 _ Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Reserve 1/3 cup coconut milk for frosting.

2 _ In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.

3 _ Bake as directed on box for 13x9-inch pan. Cool completely; about 1 hour.

4 _ Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High about 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved 1/3 cup coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.)

5 _ Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered.