White Chocolate and Coconut Holiday Cake

• CAKE:
• 1 box white cake mix
• 7 1/2 oz cream of coconut
• 3 egg whites
• 1 cup water
• FILLING:
• 7 1/2 oz cream of coconut
• 3 tablespoons heavy cream
• 4 oz white chocolate chips
• 2 oz cream cheese
• 4 oz evaporated milk
• 1 1/2 cups flaked, sweetened coconut
• 1 teaspoon vanilla
• FROSTING:
• 2 tablespoons butter
• 6 oz white chocolate chips
• 1 teaspoon vanilla
• 6 oz heavy cream

LAYERS: Mix all ingredients in large mixing bowl. Pour into three prepared 9-inch cake pans. Bake at 350 degrees F. for about 35 minutes. FILLING: Place first 5 ingredients 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. 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. Assemble cake. Put one layer down, spread with filling. Put second layer down, spread with filling. Put third layer down. Spread frosting all over top and sides of cake. Using hands, pat 2 cups of flaked, sweetened coconut over the frosting on top and sides of cake.