White Chocolate Coconut Cake Recipe

Name: White Chocolate Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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 350u00b0 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.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package white cake mix (regular size), 1 cup water, 1 can (15 ounces) cream of coconut, divided, 3 egg whites, and more.

Yes, White Chocolate Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions