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White Chocolate Coconut Cake Recipe

White Chocolate Coconut Cake Recipe photo by Taste of Home

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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

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White Chocolate Coconut Cake Recipe

Prep: 25 min. + chilling Bake: 25 min. + cooling

Yield: 12 Servings

25 25 50

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 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.

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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Reviews for White Chocolate Coconut Cake

White Chocolate Coconut Cake

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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.

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