White Christmas Coconut Sheet Cake Recipe

Name: White Christmas Coconut Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, White Christmas Coconut Sheet 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.

White Christmas Coconut Sheet Cake

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