Name: White Chocolate Coconut Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 package white cake mix (regular size) -; 1 cup water -; 1 can (15 ounces) cream of coconut, divided -; 3 large 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - White Chocolate Coconut Cake

1. 1 package white cake mix (regular size) -

2. 1 cup water -

3. 1 can (15 ounces) cream of coconut, divided -

4. 3 large egg whites -

5. 1 can (5 ounces) evaporated milk -

6. 2/3 cup vanilla or white chips -

7. 2 ounces cream cheese, softened -

8. 1 cup heavy whipping cream, divided -

9. 3-1/2 cups sweetened shredded coconut, divided -

10. 2 teaspoons vanilla extract, divided -

11. 1/4 cup sugar -

How to cook deliciously - White Chocolate Coconut Cake

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.