Banana-Coconut Crunch Cake
Submitted by lnurse
A tropical banana cake made with cake mix, fruit cocktail, and coconut, topped with a pecan brown sugar crunch and a buttery coconut glaze poured over warm. Serves 12 to 16.
YIELD
12 servingsPREP
20 minCOOK
50 minREADY
70 minPart cake, part tropical vacation.
Banana supreme cake mix and banana pudding mix team up with a whole can of undrained fruit cocktail for a batter that’s loaded with moisture and fruity sweetness. A cup of coconut goes into the batter, and a pecan-brown sugar crumble gets sprinkled on top before baking.
The glaze seals the deal: butter, sugar, and evaporated milk boiled together, then stirred with more coconut and poured over the warm cake so it soaks into every crevice.
Serve it warm or at room temperature. Either way, it disappears fast.
Kitchen Tips
- Don’t drain the fruit cocktail. The juice adds moisture to the batter and keeps the cake from drying out
- Beat the batter a full 4 minutes to develop the structure and get a smooth crumb
- Pour the glaze over the cake while it’s still warm so it absorbs rather than sitting on top
- This cake holds well at room temperature for 2 to 3 days, covered tightly
Ingredients
Directions
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 to 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 cup coconut, pour over warm cake. Serve warm or at room temp.
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