Banana-coconut crunch cake
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Banana Supreme cake mix |
| 1 | pack | Banana instant pudding mix |
| 16 | ounces | Fruit cocktail; undrained |
| 4 | Eggs | |
| ¼ | cup | Oil |
| 1 | cup | Coconut |
| ½ | cup | Pecans; chopped |
| ½ | cup | Brown sugar |
| ¾ | cup | Sugar |
| ½ | cup | Butter |
| ½ | cup | Evaporated milk |
| 1⅓ | cup | Coconut |
Directions
GLAZE
Preheat oven to 350~, grease and flour oblong pan. For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl. Beat for 4 minutes. Stir in 1 cup coconut. Pour into pan.
Combine pecans and brown sugar in small bowl. Stir until well blended. Sprinkle over batter. Bake at 350~F for 45-50 minutes.
GLAZE: combine sugar, butter and evaporated milk in medium saucepan.
Bring to a boil, cook for 2 minutes, stirring occasionally. Remove from heat, stir in 1⅓ c. coconut, pour over warm cake. Serve warm or at room temp. Serves 12-16