White Chocolate Coconut Cake Recipe
- 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 sweetened shredded coconut, divided
- 2 teaspoons vanilla extract, divided
- 1/4 cup sugar
- 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 in 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.
1 slice: 625 calories, 32g fat (23g saturated fat), 36mg cholesterol, 436mg sodium, 80g carbohydrate (61g sugars, 1g fiber), 6g protein.
Reviews for White Chocolate Coconut Cake
"This recipe is amazing, but I also had some difficulty with the filling the first time I made it. My solution was to omit the evaporated milk which fixes the problem (and reduces the cost of the cake). I allow the filling to bubble for a few minutes, then I transfer it to a metal bowl seated inside of a larger bowl filled with ice. I stir it every few minutes until it reaches the desired consistency. This has become one of my signature cakes. Delicious!**UPDATED REVIEWI think that I may have figured out part of the issue with the filling. My local grocery store stopped carrying the brand of cream of coconut that I had been using and I ended up buying a new brand which was not as thick. My filling did not set, no matter what I did to it. I think the bulk of the issue is that the evaporated milk is unnecessary, but the other variable here is the brand and consistency of the cream of coconut. I had the best success with Goya cream of coconut. Now if only I could find it again..."
"I haven't attempted this cake yet but coconut is my favorite cake. I did read all the reviews and couldn't believe how many made it only to fail. If you think about it the chips will set up and the cream cheese will set up as it chills. That should be enough to thicken it as it cools down so I will add another 1/4 cup of chips to thicken it up if it doesn't do what its suppose to. You want a frosting consistency so you don't want to make it to thick..... cannot wait to make it myself. As for the outside, I will buy a big container of cool whip and finish it off with that! I have so many cake recipes that call for Cool Whip............ don't know why it wouldn't work for this cake and I have a coconut cake recipe that calls for yellow cake mix....don't know why it wouldn't work for this instead of white, yellow has much more flavor."
"I found a lot of difficulty making this cake. To begin, the recipe tells you to divide the five ounces of evaporated milk, however it also tells you to put all of it into the filling. It also does not tell you how long you are supposed to let the filling sit in the fridge. This recipe is extremely flawed and needs to be edited with correct instructions."
"It tastes great. It took forever to thicken I even put in freezer . It was enough for 5 cakes. It ran over the sides. Too much of something in filling. I will try again. The frosting needed tripled. Thank you"
"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."
"Taste is great and well worth making again, but will make as a poke cake in a 9x13 pan."
"Very good and easy to make, yummy"
"This cake was loved by all. The filling did thicken somewhat after many hours in the frig. Need to use cream not milk."
"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."
"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."
"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."
"<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>"
"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!"
"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..."
"To sassandlace, the 2/3 cup of vanilla or WHITE chips makes it white chocolate."
"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."
"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."
"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."
"Delicious! and so pretty all white, or with red- & green-dyed coconut for Christmas. Great recipe, thanks for sharing."
"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."
"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..."
"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."
"It sounds really good. I would use the egg yolks left from the cake batter to thicken the filling."
"Can someone tell me what cream of coconut is and where to find it?"
"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!"
"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."
"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."
"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."
"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."
"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?"