Ingredients
1boxBetty Crocker SuperMoist White Cake Mix
1¼cups water
2tbspvegetable pil
3largeeggs
1cupbananas,overripe, mashed, about 2 medium bananas
14ozcondensed milk,sweetened, 1 can
½cupcoconut milk
½cuphalf and half,or cream
1cupheavy whipping cream
3tbspsugar,granulated
2bananas,sliced
½cupcoconut,toasted, sweetened
Preparation
Preheat the oven to 350 degrees F. Butter the bottom of a 13×9-inch baking dish.
In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, and mashed bananas.
Using an electric mixer, beat the ingredients on low speed for 30 seconds, then increase speed to medium. Beat for 2 minutes, scraping down the sides of the bowl frequently.
Pour the mixture into the prepared baking dish, and bake for 33 to 38 minutes until the toothpick inserted in the center comes out clean. Allow the cake to cool completely for about 1 hour.
In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, and half and half. Poke the top of the entire cake every ½ inch with a large rimmed fork.
Pour the milk mixture evenly over the cake. Cover the cake and refrigerate for 2 hours (or overnight) until liquid is absorbed into the cake.
In a medium mixing bowl, using an electric mixer, whip the heavy cream until soft peaks form. Add in granulated sugar and beat until stiff peaks form.
Frost the cake just before serving with sweetened whipped cream, and sprinkle the cake evenly with toasted coconut. Garnish cake slices with sliced bananas.
Store cake in refrigerator.
