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Paradyce - Posted January 28, 2004 09:03 AM
Banana Coconut Crunch Cake
CAKE
1 pkg Duncan Hines Moist Deluxe
Banana Supreme Cake Mix
1 pkg.(4-serving size) banana instant
pudding and pie filling mix
1 can (16 oz.) fruit cocktail, in
juices, undrained
4 eggs
1/4 c crisco oil or crisco puritan
canola oil
1 c flaked coconut
1/2 c chopped pecans
1/2 c firmly packed brown sugar
GLAZE
3/4 c granulated sugar
1/2 c butter or margarine
1/2 c evaporated milk
1 1/3 c flaked coconut
1. Preheat oven to 350 degrees. Grease and flour 13x9x2" pan.
2. For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl. Beat at med speed with electric mixer for 4 mn. Stir in 1 c coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 degrees for 45 to 50 min. or until toothpick inserted in middle comes out clean.
3. For glaze, combine granulated sugar, butter and evaporated milk in med. saucepan. Bring to a boil. Cook for 2 min. stirring occasionally. Remove from heat. Stir in 1 1/3 c coconut. Pour over warm cake. Serve warm or at room temp. 12 -16 servings
Banana Coconut Crunch Cake
CAKE
1 pkg Duncan Hines Moist Deluxe
Banana Supreme Cake Mix
1 pkg.(4-serving size) banana instant
pudding and pie filling mix
1 can (16 oz.) fruit cocktail, in
juices, undrained
4 eggs
1/4 c crisco oil or crisco puritan
canola oil
1 c flaked coconut
1/2 c chopped pecans
1/2 c firmly packed brown sugar
GLAZE
3/4 c granulated sugar
1/2 c butter or margarine
1/2 c evaporated milk
1 1/3 c flaked coconut
1. Preheat oven to 350 degrees. Grease and flour 13x9x2" pan.
2. For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl. Beat at med speed with electric mixer for 4 mn. Stir in 1 c coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 degrees for 45 to 50 min. or until toothpick inserted in middle comes out clean.
3. For glaze, combine granulated sugar, butter and evaporated milk in med. saucepan. Bring to a boil. Cook for 2 min. stirring occasionally. Remove from heat. Stir in 1 1/3 c coconut. Pour over warm cake. Serve warm or at room temp. 12 -16 servings