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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. 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?

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