Banana cake with coconut

Banana Cake With Coconut Recipe

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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)

How to Make Banana cake with coconut


  • 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.

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About Banana cake with coconut

Course/Dish: Cakes