Banana Coconut Crunch Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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BANANA COCONUT CRUNCH CAKE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the White Estate in Frisco, Texas in 1984. This one is tried and true and it is fabulous. Read more . Very moist and very tasty. Enjoy Ingredients:
1 packet banana supreme cake mix |
1 packet banana instant pudding mix |
16 ounces fruit cocktail undrained |
4 eggs |
1/4 cup oil |
1 cup coconut |
1/2 cup pecans chopped |
1/2 cup brown sugar |
3/4 cup granulated sugar |
1/2 cup butter |
1/2 cup evaporated milk |
1-1/3 cup coconut |
Directions:
1. Preheat oven to 350 then grease and flour an oblong pan.
2. Combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl.
3. Beat 4 minutes then stir in 1 cup coconut and pour into pan.
4. Combine pecans and brown sugar in small bowl then stir until well blended.
5. Sprinkle over batter then bake at 350 for 50 minutes.
6. Combine sugar, butter and evaporated milk in medium saucepan then bring to a boil.
7. Cook 2 minutes stirring occasionally then remove and bring to room temperature.
8. Pour over cake.
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