You’ll experience a taste of the tropics with this super easy cake mix–based dessert recipe.
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1 (15.25- to 16.50-ounce) package spice or carrot cake mix
1 cup water
1 large (2/3 cup) ripe banana, mashed
3 large Land O Lakes® Eggs
3/4 cup sweetened flaked coconut
4 cups powdered sugar
1/2 cup Land O Lakes® Butter, softened
1/4 cup milk
1 teaspoon coconut extract or vanilla
1/2 cup sweetened flaked coconut, toasted
Meanwhile, combine 2 cups powdered sugar, butter, milk and extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add remaining powdered sugar, mixing until well blended.
Place 1 cake layer onto serving plate; spread with 1/2 cup frosting. Cover with second cake layer; spread top and sides of cake with remaining frosting. Sprinkle with toasted coconut.
Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Set aside.
Combine cake mix, 1 cup water, banana and eggs in large bowl. Beat as directed on package. Stir in 3/4 cup coconut.
Pour batter evenly into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. (Run knife around side of pans before removing.) Cool completely.
- To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F., stirring occasionally, for 5 to 7 minutes or until lightly browned.
- When bananas are overripe, mash them and freeze in resealable plastic freezer bags for the next time you want to make this delicious cake.
Variation: Cake can be baked in a greased and floured 13x9-inch baking pan. Bake at 350°F. for 30 to 40 minutes.