This is very easy to put together & delicious!
- 1 gluten free yellow or white cake mix, I like Bob’s
- 2 large eggs, room temperature
- 1 can (15 ounces) fruit cocktail, undrained
- 1 teaspoon vanilla bean scraped & divided**
- 1 cup shredded gluten-free coconut
- 1/2 cup ground pecans
-
- glaze:
- 1/2 cup sugar or 1/3 cup Brown sugar Swerve + 1 Tablespoon Honey
- 1/4 cup butter, cut up
- 2 tablespoons cashew milk
- ½ vanilla bean scraped**
Directions
- In a large bowl, eggs for 30 seconds. Beat in fruit cocktail and ½ vanilla bean scrapings. Add cake mix and mix until well blended.
- Pour into a greased or oiled lasagna baking pan or bigger. Sprinkle with coconut and walnuts evenly over the top. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. If using a bigger baking pan, you will need to adjust the cooking time. Cool on a rack for 10 minutes.
- In a small saucepan, bring the sugar, honey, butter and milk to a boil. Remove from the heat; stir in ½ of vanilla scrapings. Drizzle over warm cake. Cool. Cut into cake pieces or bars.
*For Regular Recipe use any cake mix, not just gluten free, regular real vanilla extract, and use any kind of coconut.
**1/2 teaspoon real vanilla extract, gluten-free, may be substituted.
