my o'so easy banana coconut crunch cake
(2 ratings)
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 pkgduncan 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
-
4eggs
-
1/4 cvegetable oil
-
1 cflaked coconut
-
1/2 cchopped pecans
-
1/2 cbrown sugar, firmly packed
-
glaze:
-
3/4 csugar
-
1/2 cbutter or margarine
-
1/2 cevaporated milk
-
1 1/2 cflaked coconut
How To Make my o'so easy banana coconut crunch cake
-
1Preheat your oven to 350 degrees.
-
2Grease and flour a 13 X 9 X 2 inch pan and set aside.
-
3In a large mixing bowl combine cake mix, fruit cocktail with juice, banana pudding mix,eggs and oil.
-
4Beat at medium speed with mixer for 4 minutes.
-
5Remove bowl from mixer and stir in 1 cup coconut.
-
6Pour into prepared pan.
-
7Combine pecans and brown sugar in small bowl and stir until well blended.
-
8Sprinkle over batter and place pan in oven and bake for 45 to 50 minutes or ntil a toothpick inserted in center comes out clean.
-
9Remove from oven and place of cooling rack.
-
10Meanwhile, combine sugar, butter and evaporatd milk in a medium saucepan and bring to a boil.
-
11Cook for 2 minutes, stirring occasionally.
-
12Remove pan from heat and stir in 1 1/2 cups of coconut.
-
13Pour over warm cake and serve warm or at room temperature.
- 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