Ms. P's White Chocolate Coconut cake
1 box white cake mix
1 cup water
3 whole eggs
1 stick of butter softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup FLAKED coconut
3 ounces white chocolate baking squares
1/4 cup whipping cream
2 cups whipping cream
1/2 cup powdered sugar
1 cup flaked coconut
extra coconut for decorating
Preheat oven to 350 degrees. Grease and flower two 8 or 9 inch round cake pans. Mix first six ingredients at medium speed for two minutes. Fold in 1 cup od flaked coconut. Pour evenly into pans. Bake 30 to 35 minutes until a toothpick inserted in center comes out clean. Cool completely before frosting.
For frosting; melt the white chocolate squares with the whipping cream. Do not allow it to get too hot, just melted and combined. Let cool to room temperature. Beat two cups whipping cream in a chilled mixing bowl until soft peaks begin to form. Then drizzle in cooled white chocolate mixture. Add powdered sugar and beat until incorporated. Do not over beat!!! Gently fold in 1 cup of coconut.
To assemble; Put one layer on cake plate. Frost top, sprinkle lightly with coconut. Place second layer on top. Frost top and sides. Sprinkle all over with coconut.
You can refrigerate it but it is best served at room temperature.
ENJOY!!!!!!!!!