Banana-Coconut Crunch Cake
Banana-Coconut Crunch Cake ingredients
- 1 pk Banana Supreme cake mix
- 1 pk Banana instant pudding mix
- 16 oz Fruit cocktail; undrained
- 4 Eggs
- 1⁄4 c Oil
- 1 c coconut
- 1⁄2 c Pecans; chopped
- 1⁄2 c Brown sugar
- --Glaze--
- 3⁄4 c Sugar
- 1⁄2 c butter
- 1⁄2 c Evaporated milk
- 1 1⁄3 c coconut
Cooking Banana-Coconut Crunch Cake
1. 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.
2. Beat for 4 minutes.
3. Stiri in 1 cup coconut.
4. Pour into pan. Combine pecans and brown sugar in small bowl.
5. Stir until well blended.
6. Sprinkle over batter.
7. Bakei at 350~F for 45-50 minutes.
8. GLAZE: combine sugar, butter and evaporated milk in medium saucepan.
9. Bring to a boil, cook for 2 minutes, stirring occasionally.
10. Remove from heat, stir in 1 1/3 c. coconut, pour over warm cake.
11. Serve warm or at room temp.
12. Serves 12-16.
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