We recently lost my Grandma in February.
Which officially made me grandparent-less.
I'm still trying to come to terms with that.
It's been almost 4 months and I still can not wrap my head around her being gone.
She's one of those women who I believe would live forever.
It's going to take a LONG time for that hole in my heart to heal, if it ever does.
To be honest with ya, I'm fighting back the tears as I type this.
Grandma made an amazing Mandarin Orange Cake.
As soon as I saw this recipe it reminded me of her and her cake.
With her in mind I knew I had to make it.
If you look over at Lovely Little Snippets, where I found this you will see that I have semi renamed it.
Since it has more coconut flavour than raspberry I thought the coconut should come first.
No matter what you call this cake, you're sure to love it.
I've decided next time I'm going to make a coconut lime jello cake.
Adapted from: Lovely Little Snippets
What you'll need...
- 1 white cake mix (along with whatever you need to make the cake on the box)
- 1 tsp coconut extract (I used 2)
- 1 small box raspberry jello
- 1 large container cool whip
- 1 small box coconut pudding mix (all I could find was a cook & serve coconut cream)
- coconut for topping (optional)
What you'll do...
- Prepare your cake according to the package directions WITH the addition of the coconut extract.
- Bake and allow your cake to cool completely.
- After cake is cooled use a straw/skewer to poke holes ALL over your cake.
- Mix your jello with 2 cups of hot water and pour over your cake, concentrating on the holes.
- Refrigerate for at least 5 hours to overnight.
- A few hours before serving, mix together your cool whip and pudding mix.
- Frost the cold cake with the cool whip mixture and top with coconut.
- Refrigerate for another 2 to 3 hours.
1 comment:
I am so sorry to hear about your grandma. It is so hard to when some we love passes on.
I make a cake that is similar to this one. It is so yummy!
Post a Comment