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White Chocolate Coconut Cake

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

12 ServingsPrep: 25 min. + chilling Bake: 25 min. + cooling

Ingredients

1 package white cake mix (regular size)
1 cup water
1 can (15 ounces) cream of coconut, divided
3 egg whites
1 can (5 ounces) evaporated milk
2/3 cup vanilla or white chips
2 ounces cream cheese, softened
1 cup heavy whipping cream, divided
3-1/2 cups flaked coconut, divided
2 teaspoons vanilla extract
1/4 cup sugar

Directions

In a large bowl, combine the cake mix, water, 3/4 cup cream of
coconut and egg whites; beat on low speed for 30 seconds. Beat on
medium for 2 minutes.
Pour into three greased and floured 9-in. round baking pans. Bake at
350° for 22-26 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For filling, in a small saucepan, combine the evaporated milk, chips,
cream cheese, 3 tablespoons heavy cream and remaining cream of
coconut; cook and stir over low heat until chips are melted.
Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon

2 of 2

White Chocolate Coconut Cake (continued)

Directions (continued)

vanilla. Transfer to a large bowl; cover and refrigerate until
mixture reaches spreading consistency, stirring occasionally.
For frosting, in a large bowl, beat remaining cream until it begins
to thicken. Add sugar and remaining vanilla; beat until stiff peaks
form.
Place bottom cake layer on a serving plate; spread with half of the
filling. Repeat layers. Top with remaining cake layer. Frost top and
sides of cake; sprinkle with remaining coconut. Refrigerate
leftovers. Yield: 12 servings.

Nutrition 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.