There is something truly magical about the Banana Pudding Cake with Toasted Coconut and Caramel Drizzle Recipe—a dessert that combines the nostalgic charm of banana pudding with the warmth of toasted coconut and the indulgent sweetness of caramel. This luscious cake offers layers of moist vanilla sponge, creamy banana pudding, and crunchy Nilla wafers, all crowned with a toasted coconut topping and a glossy caramel drizzle. It’s not just a cake; it’s an experience that brings comfort and joy with every bite, perfect for gatherings or whenever you want to treat yourself and your loved ones to something unforgettable.
Ingredients You’ll Need
This recipe shines with its straightforward, yet carefully chosen ingredients that each play a unique role in delivering rich flavors and delightful textures. From the fluffy French vanilla cake mix to velvety cream cheese frosting, every component is essential to making this cake as irresistible as it is.
- French Vanilla cake mix (2 boxes): The base for the cake layers, providing a tender crumb and classic vanilla flavor.
- Eggs (6): Help bind the batter and add moisture for that perfect cake texture.
- Water (2 cups): Keeps the batter light and easy to work with.
- Oil (1 cup): Adds richness and keeps the cake supremely moist.
- Toasted coconut (2 cups): Adds a sweet, nutty crunch that elevates the cake’s character.
- Caramel sauce (1 bottle): The luscious drizzle that brings a delightful sweetness and a touch of sophistication.
- Nilla wafer cookies: Classic banana pudding crisps that add a fun crunch between layers.
- Instant Banana Pudding mix (1 box, 3.4 oz): Infuses the filling with that unmistakable banana flavor and creamy texture.
- Milk (2 cups): Activates the pudding mix and adds creaminess.
- Sweetened condensed milk (1 can): Screams decadence, enriching the pudding mixture.
- Cream cheese (8 oz, softened): Provides tang and density to the frosting for balance.
- Cool Whip (1 container): Keeps the frosting light and fluffy.
- Unsalted sweet cream butter (3 cups, softened): Forms a smooth and creamy frosting base.
- Powdered sugar (6 cups): Sweetens and thickens the frosting perfectly.
- Pure vanilla extract (3 tsp): Enhances all the flavors with its warm aroma.
- Heavy whipping cream (5-7 tbsp): Adds richness and helps create a luscious frosting texture.
How to Make Banana Pudding Cake with Toasted Coconut and Caramel Drizzle Recipe
Step 1: Prepare the Cake Batter and Bake
Start by preheating your oven to the temperature recommended on the French vanilla cake mix box. In a large bowl, combine the 2 boxes of cake mix with 6 eggs, 2 cups of water, and 1 cup of oil. Mix until smooth and uniform. Pour the batter evenly into two greased and floured 9×13-inch pans and bake each for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool completely—this step is key to prevent your pudding layers from melting.
Step 2: Toast the Coconut
While the cake bakes, spread 2 cups of coconut evenly on a baking sheet and toast in a 350°F oven for about 8-10 minutes, stirring occasionally until golden and fragrant. The toasted coconut adds a toasty, caramelized flavor that beautifully contrasts the creamy pudding and sweet cake.
Step 3: Prepare the Banana Pudding Filling
In a mixing bowl, whisk together the instant banana pudding mix with 2 cups of milk until smooth. Stir in the entire can of sweetened condensed milk for extra richness and chill in the refrigerator for about 10 minutes to set. This banana pudding layer is what makes this cake truly special—silky, sweet, and bursting with banana goodness.
Step 4: Make the Cream Cheese Frosting
Cream together 3 cups of unsalted sweet cream butter and 8 ounces of softened cream cheese until smooth and light. Gradually add 6 cups of powdered sugar along with 3 teaspoons of pure vanilla extract. Mix in 5 to 7 tablespoons of heavy whipping cream to reach your desired frosting consistency. Finally, fold in a container of Cool Whip to keep it airy and fluffy. This luscious frosting ties all elements of the Banana Pudding Cake with Toasted Coconut and Caramel Drizzle Recipe together beautifully.
Step 5: Assemble the Cake
Place one cake layer on your serving platter. Spread half of the banana pudding filling over it, then sprinkle a generous layer of Nilla wafer cookies. Top with half of the toasted coconut. Add the second cake layer on top and repeat—spread the remaining banana pudding, more Nilla wafers, and toasted coconut. Finish by slathering the cream cheese frosting all over the cake. To make it truly irresistible, drizzle with ample caramel sauce just before serving.
How to Serve Banana Pudding Cake with Toasted Coconut and Caramel Drizzle Recipe
Garnishes
For an extra touch of elegance and texture, sprinkle additional toasted coconut and crushed Nilla wafers on top. A few fresh banana slices can also brighten up the presentation while reinforcing the cake’s banana theme. The caramel drizzle looks stunning when artistically zigzagged across the top, adding shine and a hint of sticky sweetness.
Side Dishes
This dessert pairs wonderfully with a lightly brewed cup of coffee or a creamy vanilla bean latte—both complement the banana and caramel flavors without overpowering them. If you want to keep it simple, a glass of cold milk works perfectly to balance the cake’s sweetness.
Creative Ways to Present
Serve this Banana Pudding Cake with Toasted Coconut and Caramel Drizzle Recipe in individual clear dessert cups for a fun twist on portioning. Layer cake cubes, pudding, wafer pieces, and coconut in alternating strata to create a visually striking parfait. You can also turn it into cupcakes topped with frosting, toasted coconut, and a caramel drizzle for bite-sized indulgences that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. This keeps all the flavors fresh and the pudding smooth while preventing the toasted coconut from becoming soggy.
Freezing
If you want to save the cake for longer, wrap it well in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw the cake in the refrigerator overnight before serving to maintain optimal texture and flavor.
Reheating
This cake is best enjoyed cold or at room temperature. If you prefer a slightly warmer slice, let it sit out for 30 minutes. Avoid microwaving as it can melt the pudding and cream cheese frosting, altering the delightful texture of this Banana Pudding Cake with Toasted Coconut and Caramel Drizzle Recipe.
FAQs
Can I make this cake from scratch instead of using cake mix?
Absolutely! Using homemade vanilla cake layers can add a personal touch, though the cake mix keeps the recipe quick and accessible. Just ensure your scratch cake is moist and fluffy to support the pudding layers.
Can I substitute the caramel sauce with something else?
While caramel adds a rich flavor, you can substitute chocolate sauce or even a simple honey drizzle for a different twist. Each brings its own sweetness that pairs nicely with the banana and coconut.
Is it necessary to use Cool Whip in the frosting?
Cool Whip helps achieve that light, fluffy texture and balances out the richness of the cream cheese and butter. You can omit it, but expect a denser frosting that may be harder to spread.
How do I prevent the Nilla wafers from getting soggy?
Adding the wafers right before serving helps keep them crunchy. If you are assembling the cake in advance, layer them lightly or serve on the side as a fun crunchy topping.
Can I use fresh bananas in this recipe?
You can add fresh banana slices between layers for an extra banana burst. Just be mindful that fresh bananas brown quickly, so add them close to serving time for the best appearance and flavor.
Final Thoughts
Making the Banana Pudding Cake with Toasted Coconut and Caramel Drizzle Recipe is like creating a little slice of heaven in your kitchen. It brings together comforting flavors and textures in a way that feels both special and familiar. Whether you’re baking for a celebration or simply because you deserve a treat, this cake promises smiles and satisfied sweet cravings. Give it a try, and watch how this beautifully layered dessert becomes a new family favorite!
Print
Banana Pudding Cake with Toasted Coconut and Caramel Drizzle Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Pudding Cake is a lush, multi-layered dessert featuring moist French vanilla cake layers, creamy banana pudding, Nilla wafer cookies, and a rich homemade frosting. Toasted coconut and caramel sauce add delightful texture and flavor, making this cake a perfect decadent treat for gatherings or special occasions.
Ingredients
Cake
- 2 boxes of French Vanilla cake mix
- 6 eggs
- 2 cups water
- 1 cup oil
- 2 cups toasted coconut
Filling
- 1 3.4-oz box of Instant Banana Pudding
- 2 cups milk
- 1 can sweetened condensed milk
- 1 8-oz package cream cheese, softened
- 1 container Cool Whip
- Nilla wafer cookies
- 1 bottle of caramel sauce
Frosting
- 3 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 3 teaspoons pure vanilla extract
- 5–7 tablespoons heavy whipping cream
Instructions
- Prepare the cake batter: In a large bowl, combine the French Vanilla cake mix, eggs, water, and oil. Mix thoroughly until the batter is smooth and well incorporated. Gently fold in the toasted coconut for extra flavor and texture.
- Bake the cake: Pour the batter evenly into greased baking pans and bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before assembling.
- Make the banana pudding filling: In a mixing bowl, whisk together the Instant Banana Pudding mix and 2 cups of milk. Stir in the sweetened condensed milk and softened cream cheese until the mixture is smooth and creamy. Fold in the Cool Whip gently to create a light and fluffy filling.
- Assemble the cake: On a serving platter, place one layer of the cooled cake. Spread a generous layer of the banana pudding filling over the cake, then add a layer of Nilla wafer cookies. Drizzle with caramel sauce. Repeat the layers, finishing with a top cake layer.
- Prepare the frosting: Beat the softened butter until creamy, then gradually add the powdered sugar while mixing. Stir in the vanilla extract and heavy whipping cream, adjusting the amount of cream to achieve desired frosting consistency.
- Frost the cake: Spread the prepared frosting evenly over the entire cake. Optionally, garnish with additional toasted coconut or caramel drizzle for decoration.
Notes
- For best results, ensure the cake layers are completely cooled before assembling to prevent the filling and frosting from melting.
- To toast coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes or until golden brown, stirring occasionally.
- Store the assembled cake in the refrigerator to keep the pudding filling fresh.
- You can substitute the Cool Whip with freshly whipped cream if preferred.
- Adjust the amount of caramel sauce based on your sweetness preference.
