banana cake with coconut
(2 RATINGS)
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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prep time
cook time
method
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yield
Ingredients
- 1 - betty crocker supermoist white cake mix
- 1 1/4 cups water
- 2 tablespoons veg oil
- 3 - eggs
- 1 - (14oz) sweetened condensed milk
- 1/2 cup coconut milk (not cream of coconut)
- 1/2 cup whipping cream
- 1 cup mashed banana (2 medium)
How To Make banana cake with coconut
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Step 1Heat oven to 350. Grease bottom only of 13x9 inch pan.
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Step 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.
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Step 3Bake 33-38 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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Step 4Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
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Step 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.
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Step 6Toast a handful (or more)of coconut, and sprinkled all over the cake covering it well. Store loosely covered in refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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