White Chocolate Coconut Cake Recipe
White Chocolate Coconut Cake Recipe photo by Taste of Home

White Chocolate Coconut Cake Recipe

Publisher Photo
This eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a holiday celebration. —Greta Kirby, Carthage, Tennessee
TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + cooling
MAKES: 12 servings

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, divided
  • 1/4 cup sugar

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form.
  6. 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.
Originally published as White Chocolate Coconut Cake in Taste of Home Christmas Annual Annual 2009, p148

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.

Reviews for White Chocolate Coconut Cake

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (8)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 7, 2014

The recipe calls for evaporated milk, but some people said they used condensed sweetened milk. Which is it? I made it, and it was very yummy. I had trouble getting the filling to set up also. I added more white chocolate to make it thicker. I used evaporated milk. The sweetened condensed would make it thicker.

MY REVIEW
Reviewed Feb. 6, 2013

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

MY REVIEW
Reviewed Sep. 23, 2012

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.

MY REVIEW
Reviewed May. 13, 2012

Very good and easy to make, yummy

MY REVIEW
Reviewed Jan. 22, 2012

This cake was loved by all. The filling did thicken somewhat after many hours in the frig. Need to use cream not milk.

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