Posted by: marthabernie | December 18, 2012


This is a recipe my mother got out of the newspaper in the 1960’s.  It makes a really nice cake, with or without icing.  I am not sure that they make packaged whipped topping any longer, so I substitute real whipped cream with a little sugar added, about 2 cups.


1 cup flaked coconut

1 package yellow or white cake mix

1 envelope whipped topping mix, do not whip, use right from envelope.

4 eggs

1 cup mashed bananas

3/4 cup cold tap water (use less if using whipped cream instead of topping mix)

1/2 teaspoon vanilla

powdered sugar

Spread coconut in a shallow baking pan and toast in oven 350 degrees F for about 8 minutes until delicately browned.  Stir often to toast evenly.

Combine cake mix, whipped topping mix right from the envelope, eggs, bananas, coconut, water and vanilla in large bowl of electric mixer.  If substituing whipped cream for whipped topping mix, add water in increments until the batter is neither runny nor thick.  You want the batter to be similar in consistency to packaged cake mix batter.  Blend until moistened and then beat for 4 minutes at medium speed.  Pour into greased 10 inch tube or bundt pan.  Bake at 350 degrees for 45 to 50 minutes or until cake tester inserted into center of cake comes out clean.  Cool in pan 15 minutes.  Then loosen from sides and center tube with a knife and gently remove cake.  Finish cooling on rack.  Sprinkle top with powdered sugar.


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