Banana-Coconut Crunch Cake

Cindi Davis


If you like Banana cake mix And Coconut you'll love this recipe.I bought a very small cookbook called Terry's Village Casseroles and Country favorites it was on last page of the book.Everyone that has eaten it always ask's for the recipe.It is my family's favorite


★★★★★ 3 votes

12-16 servings
30 Min
45 Min


  • CAKE

  • 1 pkg
    duncan hines moist deluxe banana supreme cake mix
  • 1 pkg
    ( 4½ cup servings) banana cream instant pudding pie filling
  • 1 can(s)
    ( 16 oz ) fruit cocktail in heavy syrup undrained
  • 4
  • ¼ c
    crisco oil or crisco puritan canola oil
  • 1 c
    sweetened flaked coconut
  • ½ c
    chopped pecans
  • ½ c
    firmly packed brown sugar

  • ¾ c
    granulated sugar
  • ½ c
    butter or margarine (i use butter)
  • ½ c
    evaporated milk
  • 1-1/3 c
    sweetened coconut flaked

How to Make Banana-Coconut Crunch Cake


  1. 1.preheat oven to 350°. Grease and flour 13x9x2 -inch pan
  2. 2.FOR CAKE,combine cake mix,pudding mix, fruit cocktail with juice,eggs and oil in a large bowl.Beat at medium speed with electric mixer for 4 minutes.Stir in 1- cup coconut. Pour into pan. Combine pecans and brown sugar in a small bowl.stir until well mixed.Sprinkle over batter.B AKE AT 350°
    FOR 45 TO 50 Minutes or until toothpick inserted in center comes out clean
  3. 3. FOR GLAZE,combine grandulated sugar,butter and evaporated milk in medium saucepan. bring to a boil. cook 2 minutes,stirring occasionally.Remove from heat.Stir in 1 1/3 cups coconut.Pour over warm cake.SERVE WARM or at room temperature.
  4. TIP: Assemble all ingredients and utensils together before beginning the recipe

Printable Recipe Card

About Banana-Coconut Crunch Cake

Course/Dish: Cakes Fruit Desserts

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