Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated coconut sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) plain Greek yogurt
  • 2 large eggs
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp (5ml) vanilla extract
  • 1 can (14 oz / 397g) fat-free sweetened condensed milk
  • 2 tbsp (30ml) lemon juice
  • 1 box (3.4 oz / 96g) sugar-free instant vanilla pudding mix
  • 1 1/2 cups (350ml) cold skim milk
  • 2 cups (480ml) whipped coconut cream
  • 1 cup (150g) fresh sliced strawberries

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Whisk together the flour, coconut sugar, baking powder, and salt in a large bowl.
  3. Incorporate the Greek yogurt, eggs, almond milk, and vanilla extract into the dry ingredients until the batter is smooth.
  4. Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool for exactly 15 minutes.
  6. Using a wooden spoon handle, poke holes every 1 inch across the entire surface of the cake.
  7. Slowly pour the fat-free sweetened condensed milk and lemon juice mixture over the top, gently pressing the liquid into the holes.
  8. Whisk the sugar-free pudding mix with cold skim milk for 2 minutes until thickened.
  9. Pour the pudding over the condensed milk layer and smooth the top with a spatula.
  10. Cover the pan and refrigerate for at least 4 hours to allow the layers to set.
  11. Spread whipped coconut cream over the top and garnish with fresh sliced strawberries before serving.