Banana Pudding Layer Cake with Caramel and Toasted Coconut Recipe
This Banana Pudding Layer Cake is a decadent dessert featuring moist French Vanilla cake layers filled with creamy banana pudding, topped with rich vanilla frosting, toasted coconut, caramel drizzle, and Nilla wafer accents. A delightful combination of flavors and textures perfect for celebrations or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 30.5 ounces French Vanilla cake mix (two boxes)
- 6 eggs
- 2 cups water
- 1 cup oil
- 2 cups toasted coconut (reserve a bit for topping)
- 16 ounces caramel sauce
- 5 ounces Nilla wafer cookies
Banana Pudding Ingredients
- 3.4 ounces Instant Banana Pudding mix
- 2 cups whole milk
- 1 can (12 ounces) sweetened condensed milk
- 8 ounces cream cheese, softened
- 8 ounces Cool Whip, thawed
Vanilla Frosting Ingredients
- 3 cups unsalted butter, softened
- 6 cups powdered sugar
- 3 teaspoons pure vanilla extract
- 5-7 tablespoons heavy whipping cream
- Sprinkle toasted coconut on top for decoration
Instructions
- Preheat and Prepare Cake Pans: Preheat your oven to 350°F (175°C) and grease three cake pans using PAM baking spray to ensure easy removal of the cakes after baking.
- Make Cake Batter: Follow the instructions on the French Vanilla cake mix boxes. Combine cake mix, eggs, water, and oil in a large mixing bowl and beat until smooth. Stir in 2 cups of toasted coconut.
- Bake Cake Layers: Divide the cake batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes and allow them to cool completely.
- Level Cake Layers: Once cooled, use a cake leveler or serrated knife to slice off the rounded tops of each cake layer to create flat, even surfaces for stacking.
- Prepare Banana Pudding Filling: In a large bowl, whisk together the instant banana pudding mix and whole milk for about 5 minutes until thickened. Add sweetened condensed milk and beat until smooth. Then, mix in softened cream cheese until fully incorporated. Finally, fold in the thawed Cool Whip gently to keep the mixture light and creamy. Transfer the pudding to a piping bag for easy assembly.
- Make Vanilla Frosting: Using a stand mixer, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract. Add heavy whipping cream 1 tablespoon at a time and beat until the frosting reaches a creamy consistency with stiff peaks. Transfer to a piping bag for decorating.
- Assemble Cake Layers: Place the first cake layer on your cake board or serving plate. Pipe a thick outline of vanilla frosting around the edge to form a barrier. Fill the center with piped banana pudding. Repeat this process with the second cake layer.
- Add Final Layer and Frost: Place the third cake layer on top. Use the remaining vanilla frosting to cover the top and sides of the entire cake smoothly.
- Decorate Cake: Sprinkle toasted coconut along the bottom edge of the cake. Fill a squeeze bottle with caramel sauce and drizzle it around the top edge of the cake, allowing it to drip down the sides. Pipe dollops of frosting on top, and place a Nilla wafer cookie against each dollop. Finish by sprinkling additional toasted coconut over the top.
- Chill and Serve: Refrigerate the finished cake for at least 1 hour to allow the frosting to set and flavors to meld. Slice and serve chilled for the best taste experience.
Notes
- Make sure the cake layers are completely cooled before leveling and assembling to prevent the pudding from melting.
- Use freshly toasted coconut for a more pronounced flavor and crunch.
- Feel free to adjust the thickness of the frosting by adding more or less heavy cream depending on preference.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
- For easier slicing, use a sharp serrated knife and wipe between cuts.
