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City of Portland
Coconut Banana Cake

1 (18 ounce) box carrot cake mix
1 cup water
23 cup ripe banana, mashed
3 eggs
34 cup sweetened flaked coconut
4 cups powdered sugar
12 cup butter, softened
14 cup milk
1 teaspoon vanilla extract
12 cup sweetened flaked coconut, toasted (optional)


Heat oven to 350F Grease and flour 2 (9-inch) round cake pans. Set aside. Combine cake mix, 1 cup water, banana and eggs in large bowl. Beat as directed on package. Stir in 3/4 cup coconut. 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. 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. 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. VARIATION: Cake can be baked in a greased and floured 13x9-inch baking pan. Bake at 350F for 30 to 40 minutes. Recipe Tip To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350F, stirring occasionally, for 5 to 7 minutes or until lightly browned.

Source: www.food.com