Peña-Colada Cake

 

When my mother-in-law told me of a cocoanut cake she came up with,

it instantly got my mind reeling  on how I could add to it and make a

no-sugar added version for my Birthday!

This cake is light, super moist and oh-so easy.

First you will need:

1 yellow cake mix or your favorite yellow cake recipe.

(I used the Pillsbury No-sugar added yellow cake mix)  

1 can of cocoanut milk

2 tbs. Splenda or 1/4th cup sugar

1 small box of vanilla pudding (I used sugar free)

3/4 –1 cup milk

1 small can of crushed pineapple

1/2 cup shredded cocoanut (toasted) 

1/2-1 container of Cool-whip 

 

Start with baking your cake according to directions.

Once it has cooled, poke holes in the cake with a small

instrument. (I use chop sticks)

 

Stir in sugar or Splenda with the cocoanut milk and spread evenly

over cake.

Place cake in refrigerator while you mix the pudding for the

next layer.

In a mixing bowl,  pour dry pudding, and pineapple with

the juice. Mix. Now add the milk a little at a time to

ensure normal pudding consistency. Allow pudding to set up;

then spread evenly over the cake.

Now spread a layer of cool whip evenly over the pudding layer.

and sprinkle the top with your toasted cocoanut.

For best results, allow the cake to set over night in the fridge.

 

This was so satisfying! My husband said that he could not

tell any difference between the sugar version and the

no sugar-added version. So give it a try even if

you do not “have to” have sugar-free. With the cool and moist

effect of the cocoanut milk, pudding, and Cool-whip it is a

perfect dessert for  for the hot days of summer ahead. 

 

I had a few more ideas that you could try with this same recipe:

Add sliced bananas to the pudding layer.

Use a large can of crushed pineapple and add 1/2 of it to the cake mix.

Pour some of the pineapple juice over the cake along with

the cocoanut milk.

 

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