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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a nice cake that is not overly sweet.With a hint of banana and coconut flavors that compliment one another. For the best flavor and texture make this the night before. Ingredients:
1 (10 ounce) box french vanilla cake mix (betty crocker only!) |
1 1/4 cups water |
2 tablespoons canola oil |
3 eggs |
1 cup mashed banana (ripe) |
5 ounces reduced-fat unsweetened coconut milk |
3/4 cup french vanilla flavored coffee creamer (liquid version) |
1/2 cup heavy whipping cream |
1/8 cup sugar |
2 cups heavy whipping cream |
1/4-1/2 cup sugar |
1 teaspoon vanilla |
banana |
toasted coconut |
Directions:
1. Preheat oven to 350°.
2. Grease and flour a non stick 9x13-inch pan.
3. Combine cake mix, eggs, water, oil, and bananas in a large mixing bowl.
4. With an electric mixer, mix until ingredients are well combined.
5. Bake for approximately 30 minutes or until light golden brown.
6. Sit aside for 1 hour to cool.
7. With an electric mixer, mix all the milks and sugar until well combined.
8. Using a fork or straw, make holes all over the cake, the more holes the better the leches (milks) will absorb.
9. Pour 1/2 of the milk over the entire cake slowly. Wait about 10 minutes and pour the rest of the cake.
10. Place in the refrigerator.
11. Meanwhile mix the heavy whipping cream, sugar and vanilla in a bowl until it thickens.
12. Then layer it on top of the cake.
13. Place cake back into the refrigerator for at least 4 hours before serving. Overnight is best!
14. Enjoy!
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