Gluten-free Moist Creamy Coconut Cake Recipe

Looking for an incredibly delicious gluten-free cake for a special occasion, like the one I baked for Pilot’s birthday? Then, I have just the cake for you. This is Miss Minnie’s recipe adapted to be gluten-free. It needs to be prepared the day before you intend on serving it.

  • 1 pkg yellow or white gluten-free cake mix. (I use Pamela’s because there is more mix in the pkg than in Betty Crocker gluten-free boxes. Arthur’s would work, also.)
  • 5 oz can evaporated milk
  • 1 tsp vanilla
  • 2 tsp coconut
  • 1/2 cup powdered sugar
  • 2 cup Baker’s Angel Flake Coconut
  • 8 oz Cool Whip dessert topping, thawed
  • water

Prepare cake mix as directed on pkg for a 9X13 baking pan. While preparing the cake mix, add 1 tsp coconut flavoring, and 1 C flaked coconut. Put into pan, and bake as directed.

After the cake is baked and while it is still hot, poke holes in the cake. (I use a wooden skewer to poke the holes in my cake. I’ve tried using a fork, but that left holes that were too large. A toothpick will work, also.)

Mix the following, and slowly spoon over cake:

  • 5 oz can evaporated milk
  • 1 tsp vanilla
  • 1 tsp coconut
  • 1/2 C powdered sugar

Add enough water to make 2 cups of coconut milk.

It might seem as if there is too much liquid, but not to worry. It will be absorbed into the cake.

Let the cake cool, then frost with Cool Whip. Sprinkle the remaining cup of coconut over the cake. Cover and chill 24 hours before serving.


I wish you well.


Please sign up to receive posts ever Sunday, Tuesday and Thursday. Thanks!

Gluten-free Red Velvet Cake Recipe

Just in time for Valentine’s Day, here is a deliciously moist gluten-free Red Velvet cake recipe, courtesy of Anne Byrn.

Red Velvet Cake was one of the first cakes I made, decades ago, that was not from a mix. This recipe, however, starts with a Betty Crocker Gluten-free yellow cake mix.

For the cake:

  • Vegetable oil spray for misting the cake pans
  • Rice flour for dusting the pans
  • 1 pkg (15 oz) gluten-free yellow cake mix
  • 1 pkg (3.4 oz) vanilla instant pudding mix
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup water
  • 8 tablespoons (1 stick) butter at room temperature
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 1/4 teaspoons red food coloring

For cream cheese frosting

  • 8 oz cream cheese at room temperature
  • 4 tablespoons (1/2 stick) butter at room temperature
  • 3 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 F. Mist two 8-inch round cake pans with vegetable oil spray and dust with rice flour.  (9-inch pans make a thinner cake, and the baking time would need to be adjusted.)

Place the cake mix, pudding mix, and cocoa in a large mixing bowl. Whisk until combined. Add the water, butter, eggs, vanilla, and food coloring. Beat with an electric mixer on low speed until just combined, about 30 seconds.  Scrape down the sides of the bowl. Increase mixer speed to medium and beat until batter is smooth and well combined.

Divide batter evenly between the 2 cake pans. Bake cake until tops spring back when lightly pressed with your finger. 21-25 minutes. Transfer cake pans to wire racks and let cool for 15 minutes. Remove the cake from pan, and place on wire rack, so the layers are right side up. Let cool for at least 20 more minutes. The longer the cake cools before icing, the better.

Make the frosting. (If you’d rather not mess with making frosting, you can buy 2 tubs of already made cream cheese frosting, but really, this frosting is waaay better than any tub, and not difficult to make. Well worth the effort.)

Place cream cheese and butter in a large mixing bowl and beat with an electric mixer on low speed until creamy. Stop the machine and add the powdered sugar and vanilla a little at a time. Beat on low speed just to incorporate the sugar. Increase speed to medium and beat until creamy and light.

Spread frosting evenly over top of one layer. Place second layer on top of first, and carefully spread a thin layer of frosting around the side of the cake just to seal the crumbs. (When I made the cake, I gently brushed the crumbs from the cake. If the crumbs rub off into the frosting, it will turn pink. If you want pink frosting, don’t worry about the crumbs. :))

Spread a thicker layer of frosting around the side of the cake. Spoon the remaining frosting on top of the cake and spread it evenly to the edge.

For easier slicing, refrigerate the cake uncovered for 1 hour.

Store in the refrigerator. This cake is best eaten within a day or two of baking.


I wish you well.


Please sign up to receive posts every Sunday, Tuesday and Thursday. Thanks!

Gluten-free Dutch Apple Pannekoeken Recipe


This past Christmas morning, Pilot created a delicious apple pancake for us. He adapted a recipe to be gluten-free. Although you can top this dish with powdered sugar, or maple syrup, I decide whipped cream would be more appropriate. Mit vanilla sauce!

1/4 cup sugar

¼ teaspoon ground cinnamon

2 medium Granny Smith apples, peeled and thinly sliced – 2 cups

1/3 cup water

¼ cup milk

2 Tablespoons butter or margarine

½ cup Gluten-free Bisquick

2 eggs

Heat oven to 400 degrees F. Generously grease 9 inch pie pan. Mix brown sugar and cinnamon in medium bowl. Add apples, toss and set aside.

Heat water, milk, and butter to boiling in 2-quart saucepan. Reduce heat to low. Add Gluten-free Bisquick, stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time. Continue beating until smooth.

Spread batter in bottom of pie pan. Arrange apples on top, to within 1 inch of edge of pie pan. Bake about 23 minutes, or until puffed and edge is golden brown. Serve immediately.

This can also be made with pears, if you would like.

Although we ate this for breakfast, it also makes a yummy dessert.


I wish you well.


Please subscribe to receive posts every Sunday, Tuesday and Thursday. Thanks!

Gluten-free Apple Crumble Recipe


Here’s a delicious end to any meal. Tasty Apple Crumble topped with whipped cream.

  • 2 Granny Smith apples, peeled, cored and cut into wedges
  • 1/2 cup apple juice
  • 4 Tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup rolled oats
  • Pinch of salt
  • 2 Tbsp chilled butter, cut into small pieces
  • 1/4 cup chopped almonds
  • Whipped cream

Preheat oven to 400 degrees F. Combine the apples, apple juice, 2 Tbsp brown sugar, 1/8 tsp cinnamon, and 1/8 tsp nutmeg in large bowl.

In a separate bowl, combine oats with the remaining 2 Tbsp brown sugar, 1/8 tsp cinnamon, and 1/8 tsp nutmeg, plus pinch of salt. Add the butter and work the mixture with your fingertips until it comes together in moist clumps. Add the almonds and work them in as well.

Divide the apples among 4 ramekins and top with the oatmeal-almond mixture. (I don’t own any ramekins, so I divided the apples into 4 small, oven-proof casserole dishes.)

Bake in the middle rack of the oven for about 25 minutes, until the apples are hot and bubbling, and the crumble has begun to brown. If the topping isn’t brown, you can turn on the broiler for the last minute.

Let cool for a few minutes. Serve with whipped cream on top.


I wish you well.


Please sign up to receive posts every Sunday, Tuesday and Thursday. Thanks!

Gluten-free Blueberry Yum-Yum Recipe

I love blueberries!

Before my mother moved into her nursing home, she had a supply of blueberries for us each time we visited. Didn’t matter if they came straight from the blueberry bushes, or her freezer. One of my favorite desserts to make with those blueberries was, and still is, my mom’s recipe for Blueberry Yum-Yum.

I have to go to the store to get blueberries nowadays, but this dessert is still dee-lish.

Blueberry filling

  • 2 C blueberries (You can use fresh or frozen blueberries. If you don’t want to bother making the filling, you can use a 16 oz can of blueberry pie filling, and be done with it.)
  • 1 C sugar
  • 2 Tablespoons cornstarch
  • 1 C water

In a saucepan combine the sugar, cornstarch and water. When mixed well, and the sugar is dissolved, add the blueberries. Crush them into the mixture. Cook over medium heat. Stir constantly until blueberries thicken, and the filling boils. Cool. (If I want to speed things up, I let the pan cool a bit, then place it in the freezer to cool the rest of the way.)


  • 2 C gluten-free graham crackers crumbs (I use Kinnikinnick S’moreables)
  • 1 stick butter, melted
  • 1/4 C sugar

Mix cracker crumbs, sugar and butter. Press to form crust in 10X10 dish. You can save 1/4 C of the mixture to sprinkle on top, if you’d like.


  • 8 oz cream cheese
  • 1/2 C milk
  • 8 oz container whipped topping

Soften the cream cheese. Mix together with milk and topping. Beat well.

Assemble dessert

Layer 1/2 of the topping mixture over the crumb crust. Spread all of the berry filling over that. Add the remaining topping mix over the berries. If you saved some of the crumb crust, sprinkle it over the topping.

This should be refrigerated 3-4 hours before serving. You can eat it sooner, but it will be rather soupy, and not hold its shape at well. If you don’t care what it looks like, and can’t wait any longer to dig in, you could eat it after 1 1/2-2 hours.


I wish you well.



Please subscribe to receive posts every Tuesday and Thursday, by either going to the top of my home page, or scrolling below. Thanks!