Banana cake with coconut
By
Carla Tipton
@Carla99
1
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.
Rating:
★★★★★ 2 votes
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)
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.
About Banana cake with coconut
Course/Dish: Cakes
