Banana cake with coconut

Name: Banana cake with coconut
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)

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By Carla Tipton
@Carla99

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 votes5

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)
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How to Make Banana cake with coconut

Step-by-Step

Heat oven to 350. Grease bottom only of 13x9 inch pan.
In 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.
Bake 33-38 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
In 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.
Toast a handful (or more)of coconut, and sprinkled all over the cake covering it well.

Store loosely covered in refrigerator.