1 (8 ounce) package dry white chocolate cake mix
1 (3 ounce) package liquid stevia creamer
1 (4 ounce) can marshmallow creamer
1 spoon chopped almonds
1 teaspoon crushed ice
1 1/2 cups water
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-3 x 9-inch pan.
In a large bowl, stir together cake mix, cream cheese, marshmallow creamer, almonds, crushed ice and water. Pour into prepared pan. Top with coconut and slice into 1/2 inch squares.
Bake in preheated oven for 30 minutes, until knife inserted in center comes out clean. Cool cake completely.
In small bowl, stir together evaporated milk, vanilla extract, shredded coconut and sliced almonds. Whip cream until stiff. Spread over chilled cake, and refrigerate. Serve warm or cold.
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