banana cake with coconut

How To Make banana cake with coconut

• 1

  Heat oven to 350. Grease bottom only of 13x9 inch pan.
• 2

  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.
• 3

  Bake 33-38 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 4

  Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
• 5

  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.
• 6

  Toast a handful (or more)of coconut, and sprinkled all over the cake covering it well. Store loosely covered in refrigerator.
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