Banana Pudding Layer Cake with Caramel and Toasted Coconut Recipe

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Welcome the Flavors of Banana Pudding Layer Cake with Caramel and Toasted Coconut Recipe

There’s something so comforting about banana pudding, right? Now, imagine that cozy, creamy flavor transformed into a dazzling layer cake bursting with caramel drizzle and a sprinkle of toasted coconut. I love how this Banana Pudding Layer Cake with Caramel and Toasted Coconut Recipe turns a classic Southern dessert into a showstopper that’s perfect for birthdays, family gatherings, or any day you want a little extra sweetness.

You’ll enjoy the layers of moist French vanilla cake, rich banana pudding, and luscious caramel, all wrapped up in a dreamy vanilla frosting topped with crunchy toasted coconut and crisp Nilla wafers. It’s as delightful to eat as it is to share, making it a beloved centerpiece whenever I bring it to a party or weekend treat.

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Choosing quality ingredients is the secret to nailing this cake every time. You’ll want fresh eggs and whole milk for the richest pudding base. If French Vanilla cake mix isn’t available, a yellow cake mix with added vanilla extract works beautifully. Toasted coconut is key for that texture pop, so pick unsweetened flakes that won’t compete with the caramel’s sweetness. And don’t forget the Nilla wafers—their crunchy bite rounds out the dessert perfectly.

• French Vanilla cake mix (2 boxes, 30.5 oz) – Provides that buttery, moist cake base.
• Eggs (6 large) – For structure and moisture.
• Water (2 cups) – Hydrates the cake batter.
• Oil (1 cup) – Keeps the cake tender.
• Toasted coconut (2 cups, reserve some for topping) – Adds crunch and tropical flavor.
• Caramel sauce (16 ounces) – The sweet, sticky drizzle that makes this cake shine.
• Nilla wafer cookies (5 ounces) – For crunch and charm on top.
• Instant Banana Pudding mix (3.4 ounces) – The creamy heart of the cake.
• Whole milk (2 cups) – For luscious pudding.
• Sweetened condensed milk (1 can) – Adds richness and sweetness.
• Cream cheese (8 ounces, softened) – Gives the pudding a velvety depth.
• Cool Whip (8 ounces, thawed) – Lightens the pudding to fluffy perfection.
• Unsalted butter (3 cups, softened) – Base for the smooth vanilla frosting.
• Powdered sugar (6 cups) – Sweetens and stiffens the frosting.
• Pure vanilla extract (3 teaspoons) – Adds warm vanilla aroma.
• Heavy whipping cream (5-7 tablespoons) – Helps achieve the perfect frosting consistency.

Cook Banana Pudding Layer Cake with Caramel and Toasted Coconut Recipe Step by Step

Making this cake is easier than you might think! Follow these steps carefully, and you’ll be rewarded with a show-stopping dessert that tastes like it came from a bakery. Let’s dive in together.

1. Preheat & Prepare Pans: Set your oven to 350°F and spray three 9-inch cake pans with baking spray. This ensures the cakes release easily and bake evenly.
2. Mix the Cake Batter: Follow the cake mix box directions using 6 eggs, 2 cups water, and 1 cup oil. The batter should be smooth and slightly runny.
3. Bake the Cakes: Divide the batter equally between the three pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cakes will be golden and fragrant.
4. Cool & Level: Let the cakes cool completely on wire racks. Then, use a cake leveler or serrated knife to slice off the domed tops so your layers stack evenly.
5. Make the Banana Pudding: In a large bowl, beat the banana pudding mix with 2 cups of whole milk for about 5 minutes until thick and bubbly. Stir in the sweetened condensed milk smoothly, then add the softened cream cheese until no lumps remain. Gently fold in the thawed Cool Whip to keep it light and creamy. Scoop this pudding mixture into a piping bag for easier layering.
6. Prepare Vanilla Frosting: Using a standing mixer, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and 5-7 tablespoons of heavy whipping cream. Beat until the frosting is stiff enough to hold its shape but still spreadable. Transfer to a piping bag for decorating.
7. Assemble the Cake Layers: Place one cake round on your cake board. Pipe a thick frosting border around the edge to form a “dam” that keeps pudding from spilling. Pipe banana pudding into the center of the cake. Repeat with the second layer: add cake, pipe frosting border, fill with pudding.
8. Add the Top Layer & Frost: Place the final cake layer on top. Cover the entire cake with a smooth coat of vanilla frosting.
9. Finish with Toppings: Sprinkle toasted coconut generously around the bottom edge of the cake. Pour caramel sauce into a squeeze bottle and carefully draw it along the top edge, letting it drip enticingly down the sides. Use the remaining frosting to pipe dollops across the top. Nestle Nilla wafers upright beside each dollop, then sprinkle more toasted coconut all over for a stunning finish.
10. Chill & Serve: Refrigerate the cake for at least 1 hour to allow the frosting to firm up. Then slice into generous pieces and watch everyone swoon over your creation.

Serving the Dish with Flair

This Banana Pudding Layer Cake with Caramel and Toasted Coconut Recipe is made to share and show off. I love serving it on a pretty cake pedestal surrounded by toasted coconut flakes and extra Nilla wafers for guests to nibble. The caramel drips make every slice feel decadent, and the soft pudding inside is a delightful surprise. Trust me, your family and friends will be asking for seconds!

Fun Variations with Banana Pudding Layer Cake with Caramel and Toasted Coconut Recipe

• Swap toasted coconut for chopped macadamia nuts to add a buttery crunch.
• Stir cinnamon or nutmeg into the cake batter for a warm spice twist.
• Use chocolate cake mix instead of vanilla for a rich, decadent combo.
• Add a layer of sliced fresh bananas for extra banana goodness and natural sweetness.
• Incorporate a hint of espresso powder into the frosting for a hint of mocha flavor.
• Drizzle with white chocolate instead of caramel for an elegant look and taste.

Make-Ahead & Storage Tips

• Refrigerate: Store the assembled cake covered tightly in the fridge for up to 3 days. Let it sit at room temperature 15 minutes before serving for best texture.
• Freeze: Wrap cake slices individually in plastic wrap and foil to freeze. Thaw overnight in the fridge and frost fresh before serving.
• Reheat: Because this is a cold dessert, it’s best enjoyed chilled rather than warmed.
• Prep in Advance: Make the pudding and frosting a day ahead for smoother assembly on the day you serve.

Banana Pudding Layer Cake with Caramel and Toasted Coconut Recipe FAQs

• Can I use homemade cake instead of cake mix? Absolutely! A moist vanilla or yellow cake recipe works wonderfully if you prefer to bake from scratch.
• How do I keep the toasted coconut from absorbing moisture? Toast the coconut just before assembling and sprinkle it on right before serving if possible to keep that crunch.
• Can I substitute Cool Whip with homemade whipped cream? Yes, freshly whipped cream folded into the pudding makes an excellent fresh alternative.
• Is it necessary to chill the cake before cutting? Definitely! Chilling lets the frosting firm up so your slices hold together perfectly.
• Can this cake be made without caramel? You can skip the caramel, but it really ties the flavors together. Thin salted caramel works especially well if you want less sweetness.

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