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This eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a Christmas celebration.—Greta Kirby, Carthage, Tennessee
Nutritional Facts 1 slice equals 625 calories, 32 g fat (23 g saturated fat), 36 mg cholesterol, 436 mg sodium, 80 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as White Chocolate Coconut Cake in Taste of Home Christmas Annual Annual 2009, p148
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Reviewed on May. 13, 2012 by motherpurebred
Very good and easy to make, yummy
Reviewed on Jan. 22, 2012 by jocorn57
This cake was loved by all. The filling did thicken somewhat after many hours in the frig. Need to use cream not milk.
Reviewed on Jan. 17, 2012 by sweetlady123
This cake is very very sweet. 1 small slice would be enough. So have lots of people around so they can help you eat this cake. Recipe makes a very large cake. As in the other blogs the filling didn't get thick. So I added a pkg of inst vanilla pudding to the filling and it worked great.
Reviewed on Jan. 15, 2012 by mamawmargaret
This is a very expensive cake but it is worth it. I would make a few changes though. I will not put the whipped cream on the next one I make. I will use 7 minute icing. Also I think it would be best for the cake to be hot when the filling is put on so it can soak into the cake. It is one of the best tasting cakes I have made lately.
Reviewed on Jan. 05, 2012 by MBenton1223
I made this on Christmas and it was gone in 2 days. I'm allergic to eggs, so I substituted a tbsp of plain yogurt for each egg, and it came out perfect.
Reviewed on Jan. 02, 2012 by sreagin
I made this for my hubby for his birthday on Christmas eve. Everyone loved it. The only issue I had was the filling not being at all like the photo. It was more like milk. Not sure if that was the fault of coconut milk and not cream of coconut or what. I'm with everyone else. I think something was omitted. Would be nice to hear from Tast of Home on this.
Reviewed on Dec. 31, 2011 by chloie01
<p>Filling is not thick, it just ran over the sides, the icing recipe had to be tripled to cover the cake. It sounded and looked so good, huge disappointment.</p>
Reviewed on Dec. 31, 2011 by lbj61
This recipe turned out perfect for me. I made it for my mom who loves coconut. She loved it but so did my husband. In fact, he has raved about it to so many friends that I have too many requests to handle right now! To the person who was worried about a cake mix not making 3 layers: When you make a layer cake, the recipe often calls for splitting the two layers so by pouring the batter into 3 pans, you just end up with 3 fairly thin layers. It was perfect size for this cake! I had regular coconut milk (the kind used for Thai recipes) on hand so that is what I used. It was 13.5 oz and I used 3/4 cup for the cake and the leftover for the filling. I had no problem with the filling. I melted the cream cheese first in the pan and then slowly added the evaporated milk. Then I added the rest of the coconut milk and heavy cream. I just cooked and stirred over medium heat for awhile until it thickened, probably 10 minutes all told. Then I added the chips which thickened it further. My filling actually ended up too thick so next time I won't cook it so long. I used unsweetened coconut flakes which was perfect as the cake is sweet enough on its own. As you can tell from my opening remarks, I'll be making this cake for lots of friends!
Reviewed on Dec. 27, 2011 by cinace
Taste of Home Panel,didn't you test this cake before publishing? I used cornstarch to thicken the filling like songbird suggested and more coconut. It helped but it was still too runny and way too sweet.. What a mess in my kitchen. sigh...
Reviewed on Dec. 27, 2011 by marrisa_s
To sassandlace, the 2/3 cup of vanilla or WHITE chips makes it white chocolate.
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