Coconut Banana Cake

Submitted by Jane Doh

"I found this on the Land O Lakes butter website. It's perfect for a bake sale!"

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 1 2-layer cake
• Serves: 16

ingredients

• Cake Ingredients

• 1 (18 ounce) box carrot cake mix
• 1 cup water
• 2⁄3 cup ripe banana, mashed
• 3 eggs
• 3⁄4 cup sweetened flaked coconut

• Frosting Ingredients

• 4 cups powdered sugar
• 1⁄2 cup butter, softened
• 1⁄4 cup milk
• 1 teaspoon vanilla extract
• 1⁄2 cup sweetened flaked coconut, toasted (optional)

directions

1. Heat oven to 350°F Grease and flour 2 (9-inch) round cake pans. Set aside.
2. Combine cake mix, 1 cup water, banana and eggs in large bowl. Beat as directed on package. Stir in 3/4 cup coconut.
3. Pour batter evenly into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. (Run knife around side of pans before removing.) Cool completely.
4. Meanwhile, combine 2 cups powdered sugar, butter, milk and extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add remaining powdered sugar, mixing until well blended.
5. Place 1 cake layer onto serving plate; spread with 1/2 cup frosting. Cover with second cake layer; spread top and sides of cake with remaining frosting. Sprinkle with toasted coconut.
6. VARIATION: Cake can be baked in a greased and floured 13x9-inch baking pan. Bake at 350°F for 30 to 40 minutes.
7. Recipe Tip
8. To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F, stirring occasionally, for 5 to 7 minutes or until lightly browned.