This simple, but delicious recipe is good for any occasion, but I definitely like to whip up this easy treat for Cinco de Mayo. It’s a very moist cake and I would compare it to a strawberry shortcake dessert. It will be gone before you know it. Last time I didn’t even get a piece.
- 1 box white cake mix
- 15 oz. coconut milk
- 1 15 oz. can sweetened condensed milk
- approximately 2 cups Cool Whip
- fresh, sliced strawberries
- 2 tbsp. apricot jam
- Make the box of white cake mix according to the directions. You can use whatever size pan you would like.
- Let cool.
- While the cake is cooling, whisk together the sweetened condensed milk and the coconut milk until combined. (Takes about 2 minutes.
- Once the cake has cooled completely, poke holes all over the top of the cake with the back of a wooden spoon. Pour milk mixture evenly over the top of the cake.
- Refrigerate for at least a half hour. Slice strawberries and place in a small bowl. Add 2 tbsp. of apricot jam and evenly coat strawberries.
- Remove cake from refrigerator and decorate with Cool Whip and fresh strawberries. Serve immediately. Should be kept refrigerated for up to 3 days.
- When baking a cake, sometimes the cake will rise up over the edge of the pan, creating a dome that isn’t that pretty (let’s be honest). A trick that I learned is while the cake is still cooling and still in the pan, take a bread knife and cut the top of the cake off, using the edge of the pan as a guideline. This makes you’re cake flat on top and then makes it easier to ice and also makes it look more professional.
- The trickiest part about baking a cake is getting it to just pop out of the cake pan without crumbling or breaking. The easiest way to accomplish this is to cut a piece of parchment paper that will fit into the bottom of the cake pan. Once the parchment paper is set, spray the inside of the cake pan with non-stick spray. Then pour in the batter. When you take it out of the oven, slide a bread knife all the way around the cake. Pop it out and remove the parchment paper. I promise you the cake will slide right out EVERY time.
- Why apricot jam? I like to use apricot jam to coat my strawberries, or any fruit, because it gives them a beautiful glossy texture to them like nothing else. It also adds some delicious flavor to them and keeps the fruit fresh longer. A lot of people like to use just plain sugar, but it makes it too sweet for me and I can also taste the graininess of it. Also, if you had trouble incorporating the jam into the strawberries, here’s a helpful hint…use your hands! It’s so much easier.