If you are looking for a nice Springtime dessert, this is the cake for you. My Tropical Delight Cake is rich in flavor but light and fluffy. It is a versatile cake that could be topped with your family’s favorite fruit. It would be beautiful topped with colored coconut for Easter. It is super easy to make and if you make it for a dinner party or get together, your guest will be begging for the recipe! Enjoy!
Tropical Delight Cake
Tropical Delight Cake
Author: April Ozbilgin
Recipe type: Dessert
Cuisine: American
Ingredients
- 1 Box Yellow Cake Mix
- 3 Eggs
- ⅓ Cup Vegetable Oil
- 1 Cup Water
- 1 Can (15 ounces)Coco Lopez Cream of Coconut
- 1 Can (14 ounces)Condensed Milk
- 5 Bananas
- 1 Container Cool Whip, thawed
- 1 Small jar Maraschino Cherries
- Or Substitute
- 1 Pint Fresh Strawberries, sliced in place of the Cherries
Instructions
- Preheat oven to 350 degrees.
- Mix the yellow cake mix, eggs, vegetable oil and water until well blended about 2⅕-3 minutes with an electric mixer or with a whisk for about 5 minutes.
- Grease and flour a 9X13 cake pan or spray with Baker's Joy Baking Spray.
- Pour the cake mix into the pan and bake for 20-25 minutes. Cake is done when toothpick or cake tester inserted in center comes out clean.
- While cake is baking, mix the cream of coconut and the condensed milk together until completely blended.
- Remove the cake from oven when cooked and place on wire cooling rack.
- Using the large end of a chopstick or skewer, poke holes all over the cake.
- Pour the cream of coconut mixture over the warm cake.
- Allow to cool.
- While cake is cooling, cut each banana in thirds and then cut each third into three long slices.
- Arrange the sliced bananas in a single layer over the top of the cake.
- Cover with the thawed Cool Whip.
- Cover the pan and place in the fridge for at least 3-4 hours.
- Garnish each piece of cake with Maraschino Cherries or sliced fresh strawberries. Enjoy!
