Coconut Cake With Chocolate Frosting

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (14 ounce) can coconut milk (not cream of coconut)
• 1 (18 ounce) box cake mix with pudding
• 1/4 cup water
• 3 egg whites
• 3/4 cup flaked coconut
• 1 cup chocolate chips
• 1 3/4 cups powdered sugar
• 1/3 cup butter or 1/3 cup margarine, softened
• 1/2 teaspoon vanilla

Recipe

• 1 1 heat oven to 350°f for shiny metal or glass pan (or 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 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 3 bake 28 to 33 minutes or until toothpick inserted in center comes out clean. cool completely, about 1 hour.
• 4 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 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 5 spread frosting over cake. immediately sprinkle top with 1/4 cup coconut. store loosely covered at room temperature.