Real Recipes From Real Home Cooks ®

banana cake with coconut

(2 ratings)
Recipe by
Carla Tipton
Dublin, OH

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 ratings)

Ingredients For banana cake with coconut

  • 1
    betty crocker supermoist white cake mix
  • 1 1/4 c
  • 2 Tbsp
    veg oil
  • 3
  • 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

  • 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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