Real Recipes From Real Home Cooks ®

my o'so easy banana coconut crunch cake

(2 ratings)
Recipe by
Norma DeRemer
York, PA

I found this recipe years ago while looking through some of my Mom's cook books. I altered it a little and it turned out great tasting. It's been a while since I baked this cake and I think this weekend would be a great time for me to share it with family, friends during the Super Bowl Game.

(2 ratings)
yield 12 to 16

Ingredients For my o'so easy banana coconut crunch cake

  • cake:
  • 1 pkg
    duncan hines moist eluxe banana supreme cake mix
  • 1 pkg
    (4 serving size) banana flavor instant pudding and pie filling mix
  • 1 can
    (16 ounce) fruit cocktail in juice, undrained
  • 4
  • 1/4 c
    vegetable oil
  • 1 c
    flaked coconut
  • 1/2 c
    chopped pecans
  • 1/2 c
    brown sugar, firmly packed
  • glaze:
  • 3/4 c
  • 1/2 c
    butter or margarine
  • 1/2 c
    evaporated milk
  • 1 1/2 c
    flaked coconut

How To Make my o'so easy banana coconut crunch cake

  • 1
    Preheat your oven to 350 degrees.
  • 2
    Grease and flour a 13 X 9 X 2 inch pan and set aside.
  • 3
    In a large mixing bowl combine cake mix, fruit cocktail with juice, banana pudding mix,eggs and oil.
  • 4
    Beat at medium speed with mixer for 4 minutes.
  • 5
    Remove bowl from mixer and stir in 1 cup coconut.
  • 6
    Pour into prepared pan.
  • 7
    Combine pecans and brown sugar in small bowl and stir until well blended.
  • 8
    Sprinkle over batter and place pan in oven and bake for 45 to 50 minutes or ntil a toothpick inserted in center comes out clean.
  • 9
    Remove from oven and place of cooling rack.
  • 10
    Meanwhile, combine sugar, butter and evaporatd milk in a medium saucepan and bring to a boil.
  • 11
    Cook for 2 minutes, stirring occasionally.
  • 12
    Remove pan from heat and stir in 1 1/2 cups of coconut.
  • 13
    Pour over warm cake and serve warm or at room temperature.

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