Desserts
Coconut Banana Pudding Poke Cake
Makes 1 (13x9-inch) cake
1 (15.25-ounce) box white cake mix*
½ cup mashed ripe banana
½ teaspoon coconut extract
1 (4.6-ounce) box vanilla cook-and-serve pudding mix
3 bananas, sliced
4 cups sweetened whipped cream
⅔ cup sweetened flaked coconut
1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
2. Prepare cake mix according to package directions for whole egg recipe, stirring in mashed banana and coconut extract. Spread batter into prepared pan.
3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 5 minutes.
4. Meanwhile, prepare pudding mix according to package directions. Using the handle of a wooden spoon, poke holes into warm cake; spread pudding all over cake. Cover and refrigerate until cake is cold, at least 4 hours or overnight.
5. Just before serving, top cake with banana slices, whipped cream, and coconut.
*We used Pillsbury Moist Supreme Classic White Cake Mix.
FROZEN KEY LIME-ORANGE BARS
Makes about 12
2 (5.3-ounce) packages shortbread cookies
1 tablespoon sugar
6 tablespoons salted butter, melted
2 (14-ounce) cans sweetened condensed milk
1 teaspoon Key lime zest
½ cup fresh Key lime juice
2 teaspoons orange zest
¼ cup fresh orange juice
5 cups frozen whipped topping, thawed
2 (6-ounce) containers Key lime yogurt
Garnish: orange slices, lime slices
1. In the work bowl of a food processor, pulse together cookies and sugar until finely ground. Add melted butter, and pulse until combined. Press mixture into bottom of a 13x9-inch baking dish.
In a large bowl, beat condensed milk and all zest and juice with a mixer at medium speed until thick and
