BANANA COCONUT CAKE WITH COCNUT PECAN FILLING

This recipe is amazing because it combines a moist banana cake with nutty/coconut yumminess (like in german chocolate cake frosting) and cream cheese frosting, which makes everything better!!!


CAKE
White Cake Mix
2 eggs
1/2 cup vegetable oil
1/2 cup packed light brown sugar
1 cup water
1 cup mashed bananas
1/2 cup coconut

FILLING
1 cup sugar
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 cup pecans or walnuts
1/2 cup coconut
1/2 teaspoon salt
2 teaspoons vanilla

CREAM CHEESE FROSTING (Please don't ruin this amazing cake with canned cream cheese frosting!!!!)
10 tablespoons butter at ROOM TEMP
16 ounces cream cheese, COLD
2 tablespoons vanilla
5 cups powdered sugar

Pre-heat oven to 375 degrees. Grease and flour three 8" round pans.

Combine cake mix, eggs, oil, sugar and water and beat well. Add bananas and pecans if desired.

Pour batter into prepared pans. Sprinkle the top of each with coconut.

Bake at 375 for 25-30 minutes. Cool on rack for 10 minutes. Scrape sides of pan and remove cakes. Wrap in saran and cool completely.

While cake is cooling, prepare filling:
Combine sugar, flour, milk/cream, and butter in saucepan. Cook over medium heat, stiring constantly until thickened. Add nuts, coconut, salt and vanilla. Mix well and cool.

Prepare frosting:
Blend cream cheese and butter with mixer, scraping bowl occasionally.
Add vanilla and beat again
Add powdered sugar one cup at a time, beating and scraping well after each addition.
Beat until smooth. Refrigerate until ready to use.

Place first cake layer on cake plate and top with pecan mixture, place next layer and repeat coconut-nut mixture. Place top layer, coconut side up. Frost sides and 1" of top egde with cream cheese frosting. Leave center unfrosted.