Coconut Cake with White Chocolate Frosting

White on white is just right! Top a tender coconut cake with a white chocolate frosting that's prepared in the microwave. ...MORE + LESS -

1 can (400 mL) coconut milk

1 box Betty Crocker* SuperMoist* White Cake Mix

1/4 cup (50 mL) water

3 egg whites

3/4 cup (175 mL) flaked coconut

1 cup (250 mL) white vanilla baking chips

1 3/4 cups (425 mL) icing sugar

1/3 cup (75 mL) butter or margarine, softened

1/2 tsp (2 mL) vanilla

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1

Heat oven to 350ºF for shiny metal or glass pan (or 325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with nonstick baking spray. 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. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.
3

Bake 28 to 33 minutes or until toothpick inserted in centre comes out clean. Cool completely, about 1 hour.
4

Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High 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 icing 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 at room temperature.

Kitchen Tip: Don't waste those egg yolks! Place them in a small container, adding enough water to cover yolks completely (to prevent drying). Cover tightly and refrigerate up to 24 hours. Drain water before using.
Substitution: Regular flaked coconut can be used instead of the large flakes.