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Tropical Delight Cake |
If you are looking for a nice Springtime dessert, this is the cake for you. You could top it with colored coconut for Easter. It is super easy to make and if you make it for a dinner party or get together, your guest will be begging for the recipe! Enjoy!
Tropical Delight Cake
Ingredients
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1 Box
Yellow Cake Mix
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3
Eggs
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1/3 Cup
Vegetable Oil
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1 Cup
Water
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1 Can (15 ounces)
Coco Lopez Cream of Coconut
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1 Can (14 ounces)
Condensed Milk
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5
Bananas
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1 Container
Cool Whip, thawed
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1 Small jar
Maraschino Cherries
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Or
Substitute
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1 Pint
Fresh Strawberries, sliced for the Cherries
Cooking Directions
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Preheat oven to 350 degrees.
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Mix the yellow cake mix, eggs, vegetable oil and water until well blended about 2 1/5-3 minutes with an electric mixer or with a whisk for about 5 minutes.
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Grease and flour a 9X13 cake pan or spray with Baker's Joy Baking Spray.
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Pour the cake mix into the pan and bake for 20-25 minutes. Cake is done when toothpick or cake tester inserted in center comes out clean.
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While cake is baking, mix the cream of coconut and the condensed milk together until completely blended.
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Remove the cake from oven when cooked and place on wire cooling rack.
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Using the large end of a chopstick or skewer, poke holes all over the cake.
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Pour the cream of coconut mixture over the warm cake.
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Allow to cool.
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While cake is cooling, cut each banana in thirds and then cut each third into three long slices.
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Arrange the sliced bananas in a single layer over the top of the cake.
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Cover with the thawed Cool Whip.
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Cover the pan and place in the fridge for at least 3-4 hours.
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Garnish each piece of cake with Maraschino Cherries or sliced fresh strawberries. Enjoy!
Labels: bananas, Cake, cherries, Coconut, condensed milk, cool whip, cream of coconut, springtime desserts