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Banana-Coconut Crunch Cake

 

89

Yield

12

servings

Prep

20

min

Cook

50

min

Ready

70

min

Trans-fat Free, High Fiber
 

Ingredients

1 package cake mix, banana supreme
*
1 package instant pudding mix
banana
16 ounces fruit cocktail
undrained
4 large eggs
¼ cup vegetable oil
1 cup coconut
*
½ cup pecans
chopped
½ cup brown sugar
*
Glaze
¾ cup sugar
½ cup butter
½ cup evaporated milk
1 ⅓ cups coconut
*

Directions

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 to 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 1⅓ cup coconut, pour over warm cake. Serve warm or at room temp.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 92861% of calories from fat
 % Daily Value *
Total Fat 63g 98%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 277mg 92%
Sodium 619mg 26%
Total Carbohydrate 29g 29%
Dietary Fiber 6g 23%
Sugars g
Protein 21g
Vitamin A 26% Vitamin C 4%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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