White Christmas Coconut Sheet Cake |
|
 |
Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 15 |
|
2009 Christmas with Southern Living 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.
|
|