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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
  • 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 sweetened shredded coconut, divided
  • 2 teaspoons vanilla extract, divided
  • 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 in 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.
Nutrition Facts
1 slice: 625 calories, 32g fat (23g saturated fat), 36mg cholesterol, 436mg sodium, 80g carbohydrate (61g sugars, 1g fiber), 6g protein.

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