1/2 cup shortening
1/2 cup white sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
1 (15 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) can coconut milk
1 tablespoon TFA orange zest
2 cups chopped pecans
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil.
In a medium bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and instant pudding mix. Beat in the flour mixture alternately with the milk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool completely before serving.
For a sauce substitute for the orange zest: In a medium bowl, whisk together the coconut milk and TFA. Add 1 cup of milk, 1/3 cup of yogurt, and 1 cup of boiled peanuts. Whisk until blended.