Better Than Sex Cake with Bananas Coconut and Pineapple
Indulge in the ultimate tropical dessert experience with this "Better Than Sex Cake with Bananas, Coconut, and Pineapple"! This irresistibly moist and flavorful cake begins with a soft yellow cake base, infused with sweetened condensed milk and the juicy essence of crushed pineapple. Luscious layers of fresh bananas, shredded coconut, and rich caramel sauce create an irresistibly dreamy combination, all crowned with a generous layer of fluffy whipped topping. Finished with toasted coconut flakes and optional crunchy nuts, this no-fuss poke cake is perfect for entertaining, summer gatherings, or simply satisfying your sweet tooth. Make it ahead to let the tropical flavors meld together for a dessert that's as refreshing as it is decadent! Keywords: tropical dessert, poke cake recipe, bananas coconut pineapple cake.
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Recipe Information
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 1 can (20 oz) crushed pineapple
- 1 can (14 oz) sweetened condensed milk
- 2 medium bananas
- 1 cup shredded coconut
- 0.5 cup toasted coconut flakes
- 0.75 cup caramel sauce
- 2 cups whipped topping or whipped cream
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix until well blended and smooth.
Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, drain the crushed pineapple, reserving the juice in a small bowl. Set the pineapple aside.
When the cake is finished baking, remove it from the oven and use the handle of a wooden spoon to poke holes across the surface of the cake (about 2 inches apart).
Pour the reserved pineapple juice over the warm cake, allowing it to soak into the holes. Then, pour the sweetened condensed milk evenly over the cake.
Spread the crushed pineapple over the cake and allow it to cool completely at room temperature.
Once cooled, slice the bananas and layer them evenly over the pineapple layer.
Sprinkle the shredded coconut on top of the bananas, followed by a generous drizzle of caramel sauce.
Spread the whipped topping evenly over the entire cake, ensuring all layers are covered.
For added garnish and texture, sprinkle toasted coconut flakes and chopped nuts (if desired) over the whipped topping.
Refrigerate the cake for at least 2 hours (or overnight) before serving to allow the flavors to meld together.
Slice, serve chilled, and enjoy this decadent tropical dessert!
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 56.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 179 mg | 14% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
