White Christmas Coconut Sheet Cake

• 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 350u0b0.
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.

white cake, cream of coconut, unsalted butter, eggs, lemon curd, white chocolate, sour cream, whipping cream, powdered sugar, coconut, maraschino cherry, lemon zest

Taken from www.food.com/recipe/white-christmas-coconut-sheet-cake-402173 (may not work)