In the Kitchen ~ Banana-Coconut Crunch Cake ~ 4/30/15

This recipe came from a cookbook called "America's Favorites:  Bake Sale". 

Banana-Coconut Crunch Cake

Cake:

1 package banana cake mix (yellow if you can't find banana)
1 package (4 oz) banana flavor instant pudding
1 can (16 oz) fruite cocktail, in juice, undrained
4 eggs
1/4 cup vegetable oil
1 cup flaked coconut
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar

Glaze:

3/4 cup granulated sugar
1/2 cup butter or margarine
1/2 cup evaporated milk
1 1/3 cups flaked coconut

Preheat oven to 350F and grease a 13X9X2 inch cake pan.

Combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in a large bowl.  Beat at medium speed with electric mixer for 4 minutes.

Stir in 1 cup coconut.  Pour into prepared pan.

Combine pecans and brown sugar in a small bowl.  Stir until well mixed.

Sprinkle over batter.

Bake at 350F for 45-50 minutes or until toothpick inserted in center comes out clean.

For the glaze, combine granulated sugar, butter and evaporated milk in a medium saucepan.  Bring to a boil.  Cook for 2 minutes, stirring occasionally.  Remove from heat.  Stir in 1 1/3 cups coconut.  Pour over warm cake.

 Serve warm or at room temperature.

I wasn't sure I would like this recipe because I'm not a huge fan of fruit cocktail. But...I loved it!  The fruit cocktail mixed into the batter so well, I wouldn't even have known it was there.

This cake was so moist and delicious!


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