Today’s Tasty Tuesday recipe is my attempt to keep the spirit of summer going. Already on Instagram I’m seeing pumpkins and fall décor and stores are all set up for Halloween. I get it, and don’t get me wrong, I love fall, but it is still summer for another 2 weeks, my little one is still on vacation and I’m just not ready to welcome fall with open arms just yet.
That being said, this cake recipe is the epitome of summer. Cool yet sweet and easy to prepare in advance so you have plenty of time to hang with your people instead of being stuck in the kitchen.
What You’ll Need:
1 box gluten-free yellow cake mix (I used Betty Crocker brand)
1 box coconut cream flavored Jell-O instant pudding mix
¾ cup canned coconut milk
½ cup oil or melted butter
½ tsp. coconut extract
½ cup sweetened condensed milk
Frozen whipped topping
1 small bag of sweetened flaked coconut
Pre-heat oven to 350 degrees.
Spray bottom of a 13 x 9 in. pan.
In a large bowl, beat cake mix, Jell-O, ¾ cup coconut milk (be sure to shake well first), eggs, oil and coconut extract.
Pour batter in pan.
Bake for 40 minutes, checking with toothpick every 2 minutes after 35 minutes. When toothpick comes out clean, remove from the oven and allow to cool for approximately 5 minutes.
With a skewer or something you can poke holes with, poke the tope of the cake every ½ inch. (I use the end of my small kitchen funnel.)
In a medium bowl, whisk can of condensed milk and the remaining can of cream of coconut with whisk until well blended.
Microwave on high about 1 and a ½ minutes or until heated.
Carefully pour mixture over tope of warm cake.
Cover, and refrigerate for 3 hours or until chilled.
When ready to serve, take cake out, top with the whipped topping and flaked coconut. *To give your cake an extra dimension of flavor, toast your flaked coconut in the oven before topping on the cake. It adds sweetness and a crunch that is delicious!
I hope you enjoy this cake as much as my family does and had a fabulous summer!