Ingredients
1 package white cake mix (regular size)1-1/4 cups coconut milk (about 10 ounces)3 large eggs1/3 cup butter, meltedFROSTING:1 cup butter, cubed12 ounces white baking chocolate, chopped1/2 cup coconut milk (about 4 ounces)2-1/2 cups confectioners’ sugar, sifted1 to 2 cups unsweetened coconut flakes
Preparation
Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Beat on medium 1-1/2 minutes. Transfer to prepared pans. Bake and cool as package directs.
For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners’ sugar until smooth. Transfer to a bowl.
Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread between layers and over top and sides of cake. Cover with coconut.
