Banana Coconut Crunch Cake
Indulge in the delightful layers of our Banana Coconut Crunch Cake, where the sweetness of very ripe bananas meets the rich creaminess of sour cream, all enveloped in a golden and moist cake mix. Topped with a heavenly blend of toasted coconut, rolled oats, and crunchy pecans, this cake is perfect for any occasion—from children's parties to sophisticated gatherings. Serve it warm or at room temperature, and watch it disappear from the dessert table!
N/A
Servings
219
Calories
10
Ingredients
Ingredients
Flour
1/2 cup (All-purpose flour, measured)
Shredded Coconut
1 cup (Unsweetened or sweetened, as preferred)
Rolled Oats
1 cup (Old-fashioned rolled oats)
Brown Sugar
3/4 cup (Firmly packed)
Chopped Pecans
1/2 cup (Finely chopped)
Butter
1/2 cup (Softened)
Very Ripe Bananas
1 1/2 cups (Sliced or mashed)
Sour Cream
1/2 cup (Regular or low-fat)
Eggs
4 (Large eggs)
Yellow Cake Mix
1 (18 1/4 ounce) package (With pudding)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan to ensure easy removal of the cake after baking.
2
In a medium bowl, combine flour, coconut, rolled oats, brown sugar, and chopped pecans. Mix these dry ingredients together until evenly combined.
3
Using a fork or pastry blender, cut in the softened butter until the mixture resembles coarse crumbs. Set this crunchy mixture aside.
4
In a large mixing bowl, mash the very ripe bananas until smooth. Add the sour cream and eggs, then blend together until you achieve a creamy consistency.
5
Incorporate the yellow cake mix into the banana mixture, beating on high speed for 2 minutes until well combined and fluffy.
6
Spread 1/3 of the cake batter into the prepared pan, followed by a sprinkle of 1/3 of the coconut mixture. Repeat this layering two more times, ending with the coconut mixture on top.
7
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The top should be nicely golden.
8
Allow the cake to cool upright in the pan for 15 minutes before gently removing it. Carefully place it on a serving plate with the coconut side facing up.
9
Let the cake cool completely before serving. Slice and enjoy!
Nutrition Information
11g
Fat
26g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The name of this dessert is Banana Coconut Crunch Cake.
What are the primary flavor components?
The main flavors consist of very ripe bananas, shredded coconut, rolled oats, and crunchy pecans.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What type of baking pan is required?
You should use a 10-inch tube pan for this cake.
How should I prepare the baking pan?
Grease and flour the 10-inch tube pan to ensure the cake can be easily removed.
What ingredients are in the crunch mixture?
The crunch mixture includes flour, coconut, rolled oats, brown sugar, and chopped pecans.
How do you incorporate butter into the crunch mixture?
Use a fork or pastry blender to cut in softened butter until the mixture resembles coarse crumbs.
How should the bananas be prepared?
The very ripe bananas should be mashed until they are smooth.
What is mixed with the mashed bananas initially?
The mashed bananas are blended with sour cream and eggs until creamy.
How long should the cake mix be beaten?
Beat the cake mix into the banana mixture on high speed for 2 minutes.
How do you layer the cake in the pan?
Spread 1/3 of the cake batter followed by 1/3 of the coconut mixture, repeating this three times total.
Which layer should be on the very top?
The cake should end with the coconut mixture on top.
What is the total baking time?
The cake should bake for 50 to 60 minutes.
How do I check if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool upright in the pan for 15 minutes before removal.
How should the cake be placed on a serving plate?
Place the cake on the plate with the coconut crunch side facing up.
What is the calorie count per serving?
Each serving contains approximately 219 calories.
How much fat is in one serving?
There are 11 grams of fat per serving.
How many carbohydrates are in a serving?
There are 26 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 4 grams of protein.
What kind of oats are best for this recipe?
The recipe calls for old-fashioned rolled oats.
What type of cake mix is needed?
A 1 (18 1/4 ounce) package of yellow cake mix with pudding is required.
Can I use low-fat sour cream?
Yes, you can use either regular or low-fat sour cream.
How many eggs does the recipe require?
The recipe requires 4 large eggs.
What kind of coconut should I use?
You can use either unsweetened or sweetened shredded coconut.
How much brown sugar is used in the topping?
The recipe uses 3/4 cup of firmly packed brown sugar.
How much butter is needed?
You will need 1/2 cup of softened butter.
Should the pecans be chopped?
Yes, the recipe specifies 1/2 cup of finely chopped pecans.
What is the texture of the finished cake?
The cake is golden and moist with a crunchy topping.
For what occasions is this cake recommended?
It is suitable for everything from children's parties to sophisticated gatherings.