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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 16 |
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Great dessert..... Ingredients:
1 box white cake mix |
1 1/4 cups water |
2 tablespoons vegetable oil |
3 eggs |
1 cup mashed bananas (2 medium) |
1 can (14 oz) sweetened condensed milk (not evaporated) |
1/2 cup (from 14-oz can) coconut milk (not cream of coconut) |
1/2 cup whipping cream |
1 container whipped fluffy white frosting |
banana slices and/or toasted coconut, if desired |
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
3. Pour into pan.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
6. In large bowl, stir together condensed milk, coconut milk and whipping cream.
7. Carefully pour evenly over top of cake.
8. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
9. Spread frosting over cake.
10. Garnish each serving with banana slices and/or toasted coconut, if desired.
11. Store covered in refrigerator.
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