INGREDIENTS
1
Box White Cake Mix (I prefer Pillsbury.)
1 1/4 cups
Coconut Milk
1/3 cup
Vegetable Oil
4
Egg Whites
1 tbsp
Coconut Extract
1 cup
Unsalted Butter (room temp)
4 cups
Confectioners' Sugar
3 tbsp
Barefoot Bubbly Moscato Champagne
Gold Sprinkles
Shredded Coconut