Banana Cream Cake Recipe

Banana Cream Cake Recipe

Cake Ingredients:

1-1/2 C of whipped cream (Heavy)
1 sponge cake (purchased); 8 to 9 inches
1/4 C of sugar (Confectioners)
1 banana; cut into small cubes

Filling Ingredients:

1 pudding mix (Vanilla, 4 oz)
1-1/2 C of Milk

Garnish Ingredients:

1 banana; sliced into cubes
1 coconut; toasted

Prepare the filling. Cook it as stated in the package directions, using the milk. Stir constantly to mix well. Once cooked, take it out of the heat.

Cover the surface with cling wrap in order to prevent it from stiffening (forming a skin). Chill and when it’s almost set, add in the sliced bananas.

Meanwhile, cut the sponge cake in three (3) layers. Place the base layer on a large serving platter; and then apply approximately 1.5 cups of the chilled filling.

Cap it with the mid-layer of the sponge cake. Spread the remaining filling over it. Crown the cake using the topmost sliced layer; and then refrigerate.

Combine the sugar and whipping cream in a medium-sized bowl and beat it using an electric mixer.

Do this until the cream forms stiff peaks when you lift the mixer. Spead the cream on top � as well as the sides � of the cake.

Top the cake with banana cubes; and then garnish it with toasted (browned) coconut. Chill for a minimum of two (2) hours prior to serving.

>> Banana Cream Cake Recipe