Banana Coconut and Mango Cake

Banana, Coconut and Mango Cake

Prep Time : 35 Minutes
Total Time : 2 Hours 30 Minutes
Servings : 12

A deliciously moist banana cake filled and topped with toasted coconut cream – give it a try and see if you can resist!

Ingredients

12
  • Small check mark in a circle icon 1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • Small check mark in a circle icon 2 eggs
  • Small check mark in a circle icon 80ml vegetable oil
  • Small check mark in a circle icon 230ml water
  • Small check mark in a circle icon 2 bananas, peeled and flesh mashed (200g)
  • Small check mark in a circle icon 55g coconut flakes
  • Small check mark in a circle icon 1 sachet (35g) Betty Crocker™ Whipping Cream Mix
  • Small check mark in a circle icon 115ml cold milk
  • Small check mark in a circle icon 1 small mango, peeled, stone removed and flesh sliced
Utensils
  • Small check mark in a circle icon 23cm round loose-based cake pan or spring form pan at least 7cm deep
  • Small check mark in a circle icon Electric mixer or whisk
  • Small check mark in a circle icon Large bowl
  • Small check mark in a circle icon Large spoon
  • Small check mark in a circle icon Toothpick
  • Small check mark in a circle icon Cooling rack
  • Small check mark in a circle icon Small pan
  • Small check mark in a circle icon Food processor
  • Small check mark in a circle icon Medium bowl
  • Small check mark in a circle icon Serrated knife
  • Small check mark in a circle icon Spatula

Preparation

  1. Preheat oven to 180°C. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; lightly sprinkle with flour.
  2. Beat cake mix, eggs, oil and water in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in mashed bananas with large spoon; pour batter into pan.
  3. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Place coconut flakes in small pan, and toast in oven for last 5 minutes of bake time. Cool cakes in pans 10 minutes; remove to cooling rack to cool completely.
  4. Place 50g of the cooled coconut flakes into food processor; cover and process until finely ground.
  5. Beat whipping cream mix and cold milk in medium bowl as directed on package. Add finely ground coconut; beat until combined.
  6. Cut cake in half horizontally. Place one half of the cake on serving plate cut side up. Spread half of the coconut cream over top. Place remaining half of cake, cut side down on top of coconut cream. Spread remaining coconut cream on top of cake. Decorate with mango and remaining coconut flakes. Cut into slices to serve.

Betty's Tips

  • If you can get hold of toasted coconut flakes, you can skip the step of toasting and save yourself some time.
  • Serve with other fruits of your choice.

Featured Products

Whipping cream
Supermoist Vanilla Cake