Cherry Coconut Cream Cake

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Serving: 16
Prep Time: 20 minutes
Cooking Time: 30-35 minutes

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Note: Wash hands with soap and water.
1. Preheat oven to 350 degrees Fahrenheit.
2. Line the bottom part of a 13x16–inch broiler pan with parchment paper, leaving a 1-inch overhang.
3. Slightly roll out 1 crescent dough sheet; place in pan, stretching and pressing onto the bottom and up sides of pan. Roll out other dough sheet and place on top of dough in pan, stretching and pressing onto the bottom and up sides of pan; set aside.
4. In a large bowl using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, until well combined. Beat in cream cheese, lemon curd, almond extract and lemon zest. Spread over dough, leaving a ¼-inch border. Top with cherries and coconut and bake for 30 to 35 minutes or until filling is set and crust is nicely browned; let cool to room temperature on a wire rack before serving.
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Nutrition Facts

Nutrition Information Per Serving: Calories: 305 (Calories from Fat: 171)
Total Fat: 19g (Saturated Fat: 10g)
Protein: 5g
Total Carbohydrates: 29g (Dietary Fiber: 0g
Sugars: 18g)
Cholesterol: 67mg
Sodium: 390mg