Coconut Cake With White Chocolate Frosting

• 1 package white cake mix (regular size)
• 1-1/4 cups coconut milk (about 10 ounces)
• 3 large eggs
• 1/3 cup butter, melted
• 1 cup butter, cubed
• 12 ounces white baking chocolate, chopped
• 1/2 cup coconut milk (about 4 ounces)
• 2-1/2 cups confectioners' sugar, sifted
• 1 to 2 cups unsweetened coconut flakes

1. Preheat oven to 350u0b0. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
2. 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.
3. 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.
4. 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.

white cake, coconut milk, eggs, butter, butter, chocolate, coconut milk, sugar, unsweetened coconut flakes

Taken from www.tasteofhome.com/recipes/coconut-cake-with-white-chocolate-frosting/ (may not work)