WHITE CHOCOLATE AND COCONUT CAKE

"This 3 layer cake is perfect for the holidays and makes a beautiful presentation."

FOR THE FILLING:
7 1/2 oz cream of coconut
3 Tbsp heavy (whipping) cream
4 oz white chocolate chips
2 oz cream cheese
4 oz evaporated milk
1 1/2 cups Angel flake coconut
1 tsp pure vanilla extract

FOR THE CAKE:
1 (2-layer size) box white cake mix
7 1/2 oz cream of coconut
3 egg whites
1 cup water

FOR THE FROSTING:
2 Tbsp butter
6 oz white chocolate chips
1 tsp pure vanilla extract
6 oz heavy (whipping) cream
2 cups Angel Flake coconut (for decorating top and sides)

TO MAKE THE FILLING:
(Make the Filling ahead of time to allow time to thicken in refrigerator.) Place the first 5 ingredients for the filling into a non-stick saucepan. Place over low heat and bring to a boil slowly so as to not burn the chocolate. Cook slowly for about 5 minutes or until mixture is thick and bubbly.

Remove from heat. Add coconut and vanilla. Blend together and place in an airtight container. Refrigerate until mixture becomes thick and of spreading consistency.

TO MAKE CAKE:
Preheat oven to 350 degrees F. Grease and flour three 9 inch cake pans.

Mix together all ingredients for the cake in a large mixing bowl. Pour into prepared cake pans.

Bake for about 35 minutes or until they test done. Remove from oven and let sit in pans for 5 minutes; invert onto wire racks to cool completely.

TO MAKE THE FROSTING:
In a small saucepan over low heat, combine the butter and chocolate chips and heat until the chocolate and butter have thickened. Remove from heat and add the vanilla. Let cool.

Meanwhile, whip the cream until stiff peaks form. Add cooled chocolate and butter mixture and beat with electric mixture until incorporated into frosting.

TO ASSEMBLE CAKE:
Place first layer upside-down on serving plate, spread with half of filling. Add second layer and spread with rest of filling. Add third layer right-side up and spread frosting all over top and sides of cake. Using your hands, lightly pat 2 cups of Angel Flake coconut over the frosting on top and sides of cake.