INGREDIENTS
2/3 cup
Sour Cream
4
egg whites, room temperature
3/4 cup
Buttermilk
1/3 cup
Vegetable Oil
1 tbsp
Mexican Vanilla
2 tbsp
Coconut Emulsion
Duncan Hines WHITE Cake Mix
1/2 cup
Ghirardelli White Chocolate Chips
1/2 cup
Heavy Cream
1 cup
unsalted butter (left out of the fridge for 15 minutes)
1 tbsp
Mexican Vanilla
salt
1 tbsp
Coconut Emulsion
6 cups
Powdered Sugar, Sifted
Shredded Coconut
Raffaello Truffles