I searched long and hard to find the perfect recipe for my mother’s birthday cake! As I rarely make the same dessert twice, it had to be something new that my mother would absolutely love! When I eventually came across the recipe for ‘White Chocolate Coconut Cake’, I knew that this would be a big hit!
1 package of white cake mix
1 cup water
1 can (15 ounces) cream of coconut, divided (I used coconut milk instead)
3 egg whites
1 can (5 ounces) evaporated milk
2/3 cup white chocolate chips
2 ounces cream cheese, softened
1 cup whipping cream, divided
3-1/2 cups flaked coconut, divided
2 teaspoons vanilla extract
1/4 cup sugar
For the cake, combine the cake mix, water, 3/4 cup cream of coconut (or coconut milk) and egg whites in a large bowl and beat on low speed for 30 seconds, and then on medium for 2 minutes.
Pour into two or three greased and floured 9-inch round baking pans (decide whether you want two or three layers). 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 the pans and then cool completely on wire racks.
For the filling (which is the best part!), combine the evaporated milk, white chocolate chips, cream cheese, 3 tablespoons whipping cream and the remaining cream of coconut (or coconut milk) in a small saucepan and cook, while stirring, over low heat until chocolate chips are melted.
Remove from the heat and stir in 1-1/2 cups coconut and 1 teaspoon of vanilla. Then transfer the mixture to a large bowl, and cover and refrigerate until it reaches spreading consistency, stirring occasionally.
For the frosting, beat the remaining cream in a large bowl until it begins to thicken. Then add sugar and remaining vanilla and beat until stiff peaks form.
Use a cake leveling tool to level out the layers of your cake to ensure that the layers will stack properly. Then place the bottom cake layer on a serving plate and pierce it with a fork (this will allow the filling to seep through and moisten the cake). Spread either 1/2 or all of the filling over the cake (depending on how many layers you baked). If necessary, repeat layers. Then top with remaining cake layer and frost the top and sides of the cake. Finish off your masterpiece by sprinkling the entire cake with the remaining coconut.
If you are not immediately serving the cake, you should refrigerate it and take it out roughly 10-15 minutes prior to serving.
In the end, I couldn’t have chosen a better cake, as my mother loved it! And it was definitely a crowd pleaser with the rest of my family as well!
Yields: 12 servings
Verdict: Great texture, soft and moist, with a subtle, yet sweet flavour; recommended to all who love coconut!
Prep Time: 30 minutes + chilling
Bake Time: 25 minutes + cooling
Assembly Time: 10 minutes