Banana Cream Coconut Cake!

My dad’s birthday is coming up next week and he loves 2 flavors more than anything…

Coconut and Banana Cream.

{Fun Fact: He also loves orange circus peanuts {ew!} and back in the day he LOVED himself a chocolate Coke {double ew!}

Last year I decided to concoct a cake to his liking — I had no idea what I was doing really – – and to my surprise I came up with something delicious.

I feel the need to re-share this yummy recipe because I had totally forgotten about it and I will be making it again soon!

This cake was SO moist {ew!} and flavorful.

We served it with a side of vanilla ice-cream and it totally hit the spot.

Guess what else? It’s SUPER easy.

{That’s how I roll.}

Marci’s Coconut Banana Cream Cake

1 box of white cake mix

Make and bake in a 9×13 pan according to directions on package and then let completely cool.

Mix together:

1 can of Cream of Coconut

{found in the same aisle/right next to coconut milk}

1 can sweetened condensed milk

Poke holes all over your cake with the end of a wooden spoon. Pour 3/4 of the cream mixture on top of cake. {That last 1/4 just makes it too much so stop at 3/4}.

Mix together 1 tub of Cool Whip and 1/2 package Banana Cream instant pudding mix.

Frost the top of the cake with this and sprinkle with coconut.

Serve with a few slices of banana.

YuM!