banana cake with coconut
(2 ratings)
No Image
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.
(2 ratings)
Ingredients For banana cake with coconut
-
1betty crocker supermoist white cake mix
-
1 1/4 cwater
-
2 Tbspveg oil
-
3eggs
-
1(14oz) sweetened condensed milk
-
1/2 ccoconut milk (not cream of coconut)
-
1/2 cwhipping cream
-
1 cmashed banana (2 medium)
How To Make banana cake with coconut
-
1Heat oven to 350. Grease bottom only of 13x9 inch pan.
-
2In 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.
-
3Bake 33-38 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
-
4Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
-
5In 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.
-
6Toast a handful (or more)of coconut, and sprinkled all over the cake covering it well. Store loosely covered in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT