Coconut cake with white chocolate frosting

Ingredients:

• 1 can (400 mL) coconut milk
• 1 box 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

Preparation:

           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.
          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.
        Bake 28 to 33 minutes or until toothpick inserted in centre comes out clean. Cool completely, about 1 hour.
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.)
        Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered at room temperature.