Banana-Coconut Crunch Cake
Banana-Coconut Crunch Cake, a nuts recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
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
Method
- 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 1 1/3 c. coconut, pour over warm cake.
- Serve warm or at room temp.
More Nuts recipes
- Almond Poppy Bread
- Almond Rice
- Amaretto Cheesecake
- Apple Brazil Nut Squares *
- Apple Bulgur Breakfast
- Buckwheat Groats