Warm Winter Lemon Cake

Warm Winter Lemon Cake

1-yellow cake mix
2 cups cold milk
1-1/4 cup water
2-40z lemon instant pudding
1/3 cup sugar
2 TBS powdered sugar

Preheat oven to 350. Prepare cake mix as directed. Pour batter into a greased 13"x9" baking dish. Pour milk and water into a large bowl. Add dry pudding mixes and sugar. Beat with a wire wisk about 2 minutes. Pour over cake batter. Place baking dish on a cookie sheet to catch the drippings. Bake 55 minutes to an hour or until toothpick in center comes out clean. Cool in pan 20 minutes. Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Coconut Tres Leches Cake

Cake: Homemade yellow cake recipe, (the heavier the better), prepared according to directions.

Milk Syrup: 1 (15 oz.) can cream of coconut (found in the drink mixers section of the store. This is NOT coconut milk.)
1 (12 oz.) can evaporated milk
1 cup heavy whipping cream
1 tsp. pure vanilla extract

Garnishes: 2 medium-size bananas
sweetened whipped cream
sweetened flaked coconut (toasted in 350° oven for 7 minutes)

Bake a 9x13” cake according to the directions. Cool completely, in pan, on a wire rack, about 1 hour. Pierce the cooled cake all over the top with the tines of a fork. The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning it on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on top, but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate it until all of the syrup is absorbed; about 2 hours. Cut the bananas into slices. Slice the cake and serve it with whipped cream, sliced bananas, and toasted coconut, if desired.