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White Chocolate Coconut Cake

 White Chocolate Coconut Cake
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
12 ServingsPrep: 25 min. + chilling Bake: 25 min. + cooling


  • 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 McCormick® Pure Vanilla Extract, divided
  • 1/4 cup sugar


  • 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.

2 of 2

White Chocolate Coconut Cake (continued)

Directions (continued)

  • 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.