Ingredients
Method
- Preheat oven to 350 degrees and spray cake pans with pam baking spray.
- Follow the directions on the back of the cake box to make the batter.
- Divide the batter between the three pans and bake in the oven for 25-30 minutes or until a toothpick comes out clean.
- Once baked, allow to cool completely.
- Using a cake leveler, slice off the rounded tops to make the cakes leveled.
Banana Pudding Directions:
- Using a large mixing bowl, beat together the banana pudding and milk for about 5 minutes.
- Mix in the Sweetened condensed milk until smooth then mix in cream cheese until smooth.
- Fold in the cool whip until smooth4. Scoop the pudding into the piping bag.
Frosting Directions:
- Using a standing mixer, beat all the frosting ingredients until creamy and stiff peaks.
- Scoop into the piping bag.
Building the cake:
- Place one cake round onto the cake board.
- Using the cake frosting, pipe a thick outline around the edge of the cake. This will be the barrier to keep the pudding in the middle.
- Pipe pudding into the middle of the cake layer.
- Place the second cake layer on top of the first one. Repeat steps with the frosting and pudding with the second cake layer.
- Place the third cake layer on top.
- Using the remaining frosting, frost entire cake.
- Sprinkle the toasted coconut onto the bottom of the cake.
- Pour the caramel sauce into the squeeze bottle and squeeze it along the top edge of the cake that way the sauce drips down along the sides.
- Using the remaining frosting in the piping bag, pipe dollops of frosting along the top.
- Sprinkle with toasted coconut and place a Nilla wafer cookie against the frosting dollops. Sprinkle toasted coconut on top.
- Place in the fridge for 1 hour to allow the frosting to harden before cutting into slices and enjoying.
Nutrition
Notes
Ingredient Swap: I love using full-fat Greek yogurt instead of cream cheese in the pudding sometimes, it gives a lovely tang and makes the filling a bit lighter.
Storage Secret: This cake keeps beautifully in the fridge for up to 3 days.
I always press a piece of plastic wrap directly onto any cut cake surface to keep the layers from drying out.
Make-
Ahead Tip: You can bake the cake layers up to two days in advance.
Just wrap them tightly in plastic wrap once completely cool and store at room temperature until you're ready to assemble.
Common Mistake: Don't skip toasting the coconut.
I learned the hard way that untoasted coconut doesn't have the same nutty flavor or pleasant texture, and it can make the cake feel a bit soggy.
Serving Suggestion: Let the cake sit at room temperature for about 20 minutes before serving.
I find the flavors of the pudding and frosting really bloom when they're not ice-cold.
Equipment Note: If you don't have a cake leveler, a long serrated bread knife works perfectly.
I use a slow sawing motion and rotate the cake as I go for an even cut.
Personal Touch: For a more pronounced banana flavor, I sometimes mash one very ripe banana and fold it into the pudding mixture right before adding the Cool Whip.