Summer, sun, and smells go together. During the summer months (June, July, August), the sun makes us happy, as it increases serotonin. In the summer, we spend hours on end out in the sun, whereas during the winter, we do not spend much time in it at all. Simply spending more time in the sun can increase our moods. Most of us have positive memories we associate with summer—being off school, playing outside, going on vacation, and feeling endlessly drawn towards lakes and oceans to beat the heat. But the different smells of summer remind me of what I like about this time of the year. During summer we are surrounded by scents. There are more fragrances around with flowers, trees and plants blooming. The warmer air carries smells farther and our noses work better. Freshly cut grass is a strong one, research shows that the smell of the clippings alone can relieve stress and boost memory. Another is suntan lotion; this summer scent transports me to Myrtle Beach quicker than an airplane could. Summer smells like fresh fruit. What is more refreshing than biting into a piece of fresh fruit on a sizzling summer day? Raspberries, peaches, blueberries, cherries, and watermelon are all in season during the summer, and citrus drinks like lemonade and limeade are a staple of many cookouts. The grilling smells of cooking hot dogs and hamburgers take me to the ballpark. The scents you surround yourself with can become a potent part of the memories you make this summer. You may not realize it as it is happening, but you’ll notice when you stumble upon a scent that brings you right back to the fun times you had during the dog days of summer.
If you love coconut, then you will love this coconut cream poke cake. It is full of coconut flavor. Perfect for potlucks and summer picnics!
Ingredients:
1 box (15.25 oz.) white cake mix (any brand)
3 large eggs
1 cup milk
1/2 cup vegetable oil
1 box (3.4 oz.) coconut cream instant pudding
1 teaspoon vanilla extract
1 can (15 oz.) cream of coconut
1 can (14 oz.) sweetened condensed milk
8 oz. container of Cool Whip, thawed
sweetened coconut flakes
Instructions:
Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray. Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into prepared pan. Bake for 32-35 minutes or until a toothpick comes out clean. Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let the cake cool completely. When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes. Refrigerate at least 8 hours before serving. This recipe needs time to allow the cake to absorb all of the coconut flavors. At the very minimum, I would let it sit for two hours. The closer you can get to eight hours, the better. This Coconut Cream Poke Cake is even better the next day (if you can wait that long!).
