WHITE CHRISTMAS COCONUT SHEET CAKE

White Christmas Coconut Sheet Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package white cake mix (Duncan Hines)
3/4 cup cream of coconut
1/4 cup unsalted butter, melted
3 large eggs
3/4 cup lemon curd (Dickinson's)
4 ounces white chocolate, chopped
1/2 cup sour cream
1 cup whipping cream
1/4 cup powdered sugar
1 (6 ounce) package frozen grated coconut, thawed
maraschino cherry, with stems
lemon zest

Steps:

Preheat oven to 350°.
Combine the first 4 ingredients and 1/2 cup water in a big bowl; beat on low speed with an electric mixer 1 minute.
Increase speed to medium, and beat 1 1/2 minutes.
Spread batter into a greased and floured 13 x 9 inch baking pan.
Bake for 35 minutes or until a pick comes out clean.
Remove pan to a wire rack; spread lemon curd over hot cake.
Let cool completely in pan on a wire rack (cake will sink slightly in the center).
Microwave white chocolate in a small microwave safe bowl on HIGH for 1 minute or until melted, stirring after 30 seconds.
Stir in sour cream; cover and chill 30 minutes.
Beating whipping cream and powdered sugar in a big bowl on medium speed until stiff peaks form.
Add in white chocolate mixture, and beat at low speed just until combined.
Spread whipped cream topping over cake; sprinkle with coconut.
Cover and chill 8 hours; garnish each serving with a cherry and lemon zest.
Store in the refrigerator.