1 package Betty Crocker® SuperMoist® carrot cake mix
1 cup coconut milk
1 can (8 oz) peach preserves
1/2 cup chopped nuts
1/2 cup white chocolate chips
1/2 cup shredded zucchini
1. Heat oven to 350°F. Grease bottoms only of two 8-inch or 9-inch round pans with shortening or spray bottoms with cooking spray; lightly flour.
2. In large bowl, beat cake mix, coconut milk, eggs and peaches with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, white chocolate chips and zucchini. Pour into pans.
3. Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Fill layers and frost side and top of cake with cream cheese frosting. Store covered in refrigerator.