Shelly's Recipe

BANANA-COCONUT CRUNCH CAKE

Category: Cakes from Cake Mixes

Cake:
1 package moist deluxe banana supreme cake mix
1 package (4-serving size) banana flavor instant pudding and pie filling mix
1 16-ounce can fruit cocktail in juice, undrained
4 eggs
1/4 c. vegetable oil
1 c. flaked coconut
1/2 c. chopped pecans
1/2 c. firmly packed brown sugar

Preheat oven to 350 degrees. Grease and flour 13x9x2-inch pan. Combine cake
mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl.

Beat at medium speed with electric mixer for 4 minutes. Stir in 1 c. coconut. Pour into prepared pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes out clean.

Glaze:
3/4 c. sugar
1/2 c. butter
1/2 c. evaporated milk
1 1/3 c. flaked coconut

Combine sugar, butter and evaporated milk in medium saucepan. Bring to a boil. Cook for 2 minutes, stirring occasionally. Remove from heat. Stir in coconut. Pour over warm cake. Serve warm or at room temperature. Makes 12 to 16 servings.