Madison’s Favorite White Chocolate Coconut Cake

Madison’s Favorite White Chocolate Coconut Cake 

(By Judy Neyts)

Cake:

1 white cake mix (Duncan Hines is best)

1 cup water

3 eggs

1 stick butter, softened

1/4 cup sour cream

1/4 cup mayonnaise

1 cup flaked coconut

Frosting:

3 squares (1oz each) white baking chocolate

2 1/4 cups heavy cream (divided)

1/2 cup powdered sugar

2 cups flaked coconut for the outside of cake (optional--I use white chocolate shavings instead)

Preheat oven to 350. Grease and flour two 8" cake rounds. In large bowl, with mixer at medium speed, combine first 6 ingredients. Fold in one cup of coconut. Evenly divide batter between the two cake pans. Bake 30-35 minutes until cake shrinks slightly from sides, and toothpick comes out clean. Cool in pans on wire rack for 5-7 minutes, then turn out cakes on rack to cool.

For frosting--

Soften white chocolate in 1/4 cup heavy cream in microwave oven. Cool.

In a chilled bowl with mixer on high, beat 2 cups heavy cream and sugar until soft peaks form. Add cooled white chocolate and continue beating until firm. Use a spatula to frost middle, sides and top of cake. If desired, use the two cups of coconut on top and sides of cake. Store cake in refrigerator.

**This cake is delicious with raspberry filling in the middle and fresh raspberries on top. Eat cake within a couple of days.