Banana Cake With Coconut Recipe

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Banana cake with coconut

Carla Tipton


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

★★★★★ 2 votes


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


1Heat oven to 350. Grease bottom only of 13x9 inch pan.
2In 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.
3Bake 33-38 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
5In 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.
6Toast 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