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Source: Tupperware Recipes

White Chocolate-Frosted Coconut Cake
This decadent chocolate cake topped with coconut frosting is a wonderful combination to tantalize your taste buds.
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Serves: 12
Prep Time: 40 minutes
Cook Time: 25 minutes
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Cake: or 1 pkg. (18.25 oz.) pudding- in-the-mix white cake mix or 1 1/4 cups water or 1/3 cup Vegetable Oil or 3 egg whites or 1/2 cup flaked coconut, sweetened or 1/2 cup pecans, finely chopped or Frosting: or 4 oz. white chocolate baking bar, chopped or 1/4 cup + 2 Tbs. milk, divided or 5 1/3 Tbs. (1/3 cup) butter or margarine, softened or 1 pkg. (1 lb.) confectioners' sugar, sifted or 1 1/2 tsp. vanilla or 12 chocolate and/or white chocolate leaf-shaped dessert decorations* for garnish, optional

1. For cake, preheat oven to 350º F. Grease and flour two 9-inch round cake pans. Set pans aside. In a Thatsa™ Bowl, Jr., with electric mixer at low speed, beat cake mix, water, oil and egg whites 2 minutes. Stir in coconut and pecans. Pour batter into prepared pans. Bake 24-29 minutes until cake tester or wooden pick inserted in center comes out clean. Cool 10 minutes in pans, then remove from pans to wire racks to cool completely.

2. For frosting, in inverted cover of a Tupperwave® Stack Cooker, place white chocolate and ¼ cup milk. Microwave on High 1-1 1/2 minutes until chocolate begins to melt. Stir until mixture is smooth and chocolate is completely melted. Set aside to cool. In a Thatsa™ Bowl, Jr., place butter. With electric mixer at high speed, beat butter until fluffy. Gradually beat in the cooled white chocolate mixture and 2 cups confectioners’ sugar and the vanilla. Slowly beat in the remaining confectioners’ sugar and, if necessary, the remaining 2 Tbs. milk to make frosting of a spreading consistency.

3. To assemble cake, place one cake layer on a serving plate. Spread with 1/3 of the frosting. Top with second cake layer. Spread top with 1/3 of the frosting, then use remaining l/3 to frost the sides.
Garnish cake, if desired, with chocolate leaves.

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