White Christmas Coconut Sheet Cake Food

WHITE CHRISTMAS CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small saucepan, bring water to a boil. Remove from heat; stir in candy coating until blended. Cool 20 minutes., Preheat oven to 350°. Line bottoms of 3 greased 8-in. square or 9-in. round baking pans with parchment; grease paper., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Beat in candy coating mixture. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in coconut and pecans. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold into batter., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar, milk and vanilla. Spread between layers and over top and sides of cake., If desired, pipe leaf designs with candy coating onto a waxed paper-lined baking sheet; refrigerate until set. Decorate cake with Sixlets, sprinkles and leaves. Refrigerate leftovers.

WHITE CHRISTMAS CAKE

Steps:

• Grease and lightly flour 3 9-inch round baking pans; set aside. Bring butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs, and rum extract; set aside. Combine 1/2 cup of the flour and the chopped pecans; set aside.
• In an extra-large mixing bowl combine the remaining flour, the sugar, the 1/2 cup coconut, baking soda, and baking powder. Stir in butter mixture. Fold in flour-pecan mixture. Divide evenly into prepared pans. Bake in a 350 F oven 25 to 30 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
• To assemble, place a cake layer on a platter. Spread top with 1/2 cup frosting. Repeat with another cake layer and 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, garnish with toasted coconut and pecan halves.
• White Chocolate Frosting: In a large mixing bowl beat butter and cream cheese with an electric mixer until combined. Beat in melted baking bar. Gradually add powdered sugar, beating until smooth.

WHITE CHRISTMAS COCONUT SHEET CAKE

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.

WHITE TEXAS SHEET CAKE

Steps:

• Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.