My O'So Easy Banana Coconut Crunch Cake

Norma DeRemer

By
@PApride

I found this recipe years ago while looking through some of my Mom's cook books. I altered it a little and it turned out great tasting. It's been a while since I baked this cake and I think this weekend would be a great time for me to share it with family, friends during the Super Bowl Game.


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Comments:

Serves:

12 to 16

Ingredients

cake:
1 pkg
duncan hines moist eluxe banana supreme cake mix
1 pkg
(4 serving size) banana flavor instant pudding and pie filling mix
1 can(s)
(16 ounce) fruit cocktail in juice, undrained
4
eggs
1/4 c
vegetable oil
1 c
flaked coconut
1/2 c
chopped pecans
1/2 c
brown sugar, firmly packed
glaze:
3/4 c
sugar
1/2 c
butter or margarine
1/2 c
evaporated milk
1 1/2 c
flaked coconut

Directions Step-By-Step

1
Preheat your oven to 350 degrees.
2
Grease and flour a 13 X 9 X 2 inch pan and set aside.
3
In a large mixing bowl combine cake mix, fruit cocktail with juice, banana pudding mix,eggs and oil.
4
Beat at medium speed with mixer for 4 minutes.
5
Remove bowl from mixer and stir in 1 cup coconut.
6
Pour into prepared pan.
7
Combine pecans and brown sugar in small bowl and stir until well blended.
8
Sprinkle over batter and place pan in oven and bake for 45 to 50 minutes or ntil a toothpick inserted in center comes out clean.
9
Remove from oven and place of cooling rack.
10
Meanwhile, combine sugar, butter and evaporatd milk in a medium saucepan and bring to a boil.
11
Cook for 2 minutes, stirring occasionally.
12
Remove pan from heat and stir in 1 1/2 cups of coconut.
13
Pour over warm cake and serve warm or at room temperature.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy