White Chocolate Coconut Cake Recipe

Reviewed on Feb. 06, 2013 by MomsCorner

Taste is great and well worth making again, but will make as a poke cake in a 9x13 pan.

Reviewed on Sep. 23, 2012 by mapete8

There is a restaurant in town that makes a coconut cake, I brought this cake to work, and was told that this cake tastes better than the restaurants one.

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.

Reviewed on Dec. 25, 2011 by 649TRoberts

I see no condensed milk? 1 box mix only made enough for 2 8" layers. Filling never firmed up. I'm afraid to even attempt the frosting. Will pour filling over cake layers and serve with whipped topping. Recipe sounded so good, shame I couldn't't get it right.

Reviewed on Dec. 24, 2011 by xicota

I made this cake three days ago, and with modification for personal preference, everyone enjoyed it. I use a butter cream frosting in place of a cream cheese.

Reviewed on Dec. 24, 2011 by emmilee09

you can also find cream of coconut in the hispanic section of most stores and it is cheaper than the ones found in the liquor department of a store.

Reviewed on Dec. 24, 2011 by sassandlace

What makes this cake white chocolate?

Reviewed on Dec. 23, 2011 by Lunaladee

Delicious! and so pretty all white, or with red- & green-dyed coconut for Christmas. Great recipe, thanks for sharing.

Reviewed on Dec. 23, 2011 by sblocker

I have made this cake several times. If you cook the condensed milk, cream of coconut and heavy cream for approx 5-6 minutes to thicken before adding the chips and cream cheese the icing will set up as indicated.

Reviewed on Dec. 23, 2011 by califdreamin@nemont.net

You can get cream of coconut at a liquor store or in the liquor area of any large grocery store. Reason: It's used for Mai-tai's...

Reviewed on Dec. 23, 2011 by ArtisteBleue

I haven't made this recipe but, based on the problems encountered with the runny filling, my best guess would be to add confectioners sugar to the cooled filling. Just a guesstimate.

Reviewed on Dec. 23, 2011 by csublet

It sounds really good. I would use the egg yolks left from the cake batter to thicken the filling.

Reviewed on Aug. 30, 2011 by bereitbach

Can someone tell me what cream of coconut is and where to find it?

Reviewed on Aug. 08, 2011 by songbird101

I am a coconut lover! I made this cake and loved it. I did find that the filling wasn't thickening as it should so I brought it just to a bubble and added some corn starch to it. It turned out great!

Reviewed on Aug. 08, 2011 by lkhauser

I made this cake for a birthday. The filling did not get firm enough to spread but I just added more coconut to the filling and it did get thick enough to spread. It was excellent and I will make it again. I even had to travel with it and just put it together once I arrived.

Reviewed on Aug. 07, 2011 by sanger3

I have baked for many years and this recipe sounded very good especially for the coconut lovers in the family. The glaze never got thicker than milk and I tried to salvage it by adding a few things like powdered sugar but was unsuccessful to making it thick. I finally just poured the filling over the layers and used it as a runny glaze. It tasted good but there just had to be something omitted from the recipe.

Reviewed on Aug. 07, 2011 by sanger3

I have baked for many years. This recipe sounded very good especially for coconut lovers. The filling was very tasty but never got thick and was very soupy. I tried other things to help but was unsuccessful so poured the filling over each layer and over the entire cake as a glaze and just forgot the icing. I feel like there has to be something that was left out or a wrong amount given.

Reviewed on Jul. 28, 2011 by Kimberly 53

My Father liked a Coconut Cake very much. I always added finely chopped walnuts to mine. He always took the rest of the cake home. This is a very good cake and very moist and will melt in your mouth. One tip to the other readers; Take the cake out sooner than the time states and you will have a moister cake. Don't rely on the timer. My cakes usually come out five minutes sooner.

Reviewed on Apr. 26, 2011 by SandyDn1

I made this cake for Easter and it was delicious. The only problem I ran into was the filling not setting up properly; it never got to "spreading consistency." Any advice?