Banana Coconut Crunch Cake Recipes

BANANA-COCONUT CRUNCH CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350. Grease and flour 13x9-inch pan. For the cake combine cake mix, pudding mix, fruit cocktail with juice, eggs, and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes or until toothpick inserted in center comes out clean. For glaze, combine granulated 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 cups coconut. Pour over warm cake. Serve warm or at room temperature.

BANANA CRUNCH CAKE

Steps:

• Heat oven to 350°F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
• In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
• Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
• Bake at 350°F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.

BANANA CAKE WITH CRUNCHY TOPPING

Steps:

• Sift flour, baking powder, soda, salt and sugar in a mixing bowl.
• Cut in shortening until mixture resembles coarse crumbs.
• Add in mashed bananas and sour milk.
• Mix by hand 300 strokes or in a mixer at low speed for 2 minutes.
• Add eggs and vanilla.
• Beat for 1 minute on low speed or by hand 150 strokes.
• Spread into an 8x10 inch pan or 9x9 inch pan that is greased only on the bottom Bake at 375 degrees for 35-42 minutes.
• While the cake is cooking prepare crunchy topping.
• Cream butter and sugar.
• Add coconut and nuts.
• Remove cake from oven and turn dial to broil.
• Spread crunchy topping (I usually make 1 and a half times the topping recipe) over hot cake and broil until sugar is bubbly and topping is browned (Approximatley 3 minutes).