White Christmas Coconut Sheet Cake

Submitted by ratherbeswimmin

"2009 Christmas with Southern Living"

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 15

ingredients

• 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

directions

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