You’ll experience a taste of the tropics with this super easy cake mix–based dessert recipe.
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Cake
1 (15.25- to 16.50-ounce) package spice or carrot cake mix
1 cup water
1 large (23 cup) ripe banana, mashed
34 cup sweetened flaked coconut
Frosting
4 cups powdered sugar
12 cup Land O Lakes® Butter, softened
14 cup milk
1 teaspoon coconut extract or vanilla
12 cup sweetened flaked coconut, toasted
STEP 1
Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Set aside.
STEP 2
Combine cake mix, 1 cup water, banana and eggs in large bowl. Beat as directed on package. Stir in 3/4 cup coconut.
STEP 3
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.
STEP 4
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.
STEP 5
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.
- 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.
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.
Recipe Tip
- When bananas are overripe, mash them and freeze in resealable plastic freezer bags for the next time you want to make this delicious cake.
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.
