Banana Cake With Coconut Recipe

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Banana cake with coconut

Carla Tipton

By
@Carla99

I love, love, love this cake. the only thing is....it is best after being refridgerated overnight (at least 12 hrs). It is so hard to wait that long; but is worth it.


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Rating:

Ingredients

1
betty crocker supermoist white cake mix
1 1/4 c
water
2 Tbsp
veg oil
3
eggs
1
(14oz) sweetened condensed milk
1/2 c
coconut milk (not cream of coconut)
1/2 c
whipping cream
1 c
mashed banana (2 medium)

Directions Step-By-Step

1
Heat oven to 350. Grease bottom only of 13x9 inch pan.
2
In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bol occasinally. Pour into prepared pan.
3
Bake 33-38 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4
Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
5
In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover and refrigerate at least 8-12 hours, or better overnight. It lets the mixture soak into the cake.
6
Toast a handful (or more)of coconut, and sprinkled all over the cake covering it well.

Store loosely covered in refrigerator.

About this Recipe

Course/Dish: Cakes