Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) white cake mix

  2. 1 cup water

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

  4. 3 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 flaked coconut, divided

  10. 2 teaspoons vanilla extract

  11. 1/4 cup sugar

Instructions Jump to Ingredients ↑

  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. Pour into three greased and floured 9-in. round baking pans. 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 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. Yield: 12 slices.


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