Coconut Split Cake

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So it’s an absolutely crappy picture… but it does at least convey that this is an oooey goooey goodey delight! It also shows that I have no dipping skills and you have to love that oh so special plate! As usual, I changed the recipe! I also changed the title and since I’m posting, I’ll just go ahead and post the original recipe below mine. This recipe has so many layers and instructions per layer that I’ll be posting the entire list of ingredients with a break between each section that has it’s own instructions. (I hope this makes sense!)

Ingredients

Crust:
1 cup flour
1 stick butter (margarine)
1 cup pecans (crushed after measure)

Layer 1:
1 pkg cream cheese
1 cup powdered sugar
1 small cool whip container

Layer 2:
1 can crushed pineapple

Layer 3:
1 pkg coconut cream pudding
2 cups milk

Layer 4:
2 sliced bananas

Layer 5:
1 small container cool whip

Toppings :
Remaining pecans (optional)
Toasted coconut (optional)

Using your crust ingredients of flour, butter, and pecans. Blend all three ingredients together and then spread into a 9×11 pan. Bake at 350 degrees for 20 minutes and then set aside to cool.

Layer 1:

Cream together cream cheese and powdered sugar. Fold in 1 small container of cool whip. I say small but I guess it’s the regular size you can buy. If you buy 1 large container just use half of it. Spread evenly over the cooled crust.

Layer 2:

Crushed pinapples! Spread evenly over the cream cheese layer.

Layer 3:

Your coconut cream pudding should be mixed according to directions. Mine called for 2 cups of cold milk and to beat for 3 to 5 minutes………………….. I prepare my layers while the crust is baking so I just whip and toss it aside. It’s always ready when I am! When it has reached pudding consistency, spread it evenly over the other layers.

Layer 4:

Slice 2 bananas evenly over the top. Yes, I’m stubborn enough that I lay mine out in nice neat little rows.

Layer 5:

Spread the second small container of cool whip over the top. (Or use the remaining of the large container.)

Toppings are optional! They do make a prettier dish… but I forgot to toss on my pecans as you can see above. I also found myself thinking that toasted coconut would be really pretty on top of this one!

 

Original Recipe : Banana Split Cake

Ingredients

Crust:
1 cup flour
1 stick butter (margarine)
1 cup pecans (crushed after measure)

Layer 1:
1 pkg cream cheese
1 cup powdered sugar
1 large container of cool whip (halved)

Layer 2:
1 can crushed pineapple

Layer 3:
1 pkg vanilla pudding
2 cups milk

Layer 4:
2 sliced bananas

Layer 5:
2nd half of cool whip

Toppings :
Diced Strawberries

Using your crust ingredients of flour, butter, and pecans. Blend all three ingredients together and then spread into a 9×11 pan. Bake at 350 degrees for 20 minutes and then set aside to cool.

Layer 1:

Cream together cream cheese and powdered sugar. Fold in 1 small container of cool whip. I say small but I guess it’s the regular size you can buy. If you buy 1 large container just use half of it. Spread evenly over the cooled crust.

Layer 2:

Crushed pinapples! Spread evenly over the cream cheese layer.

Layer 3:

Your vanilla pudding should be mixed according to directions. Mine called for 2 cups of cold milk and to beat for 3 to 5 minutes………………….. I prepare my layers while the crust is baking so I just whip and toss it aside. It’s always ready when I am! When it has reached pudding consistency, spread it evenly over the other layers.

Layer 4:

Slice 2 bananas evenly over the top.

Layer 5:

Spread the second small container of cool whip over the top. (Or use the remaining of the large container.)

This one is topped with diced (chopped, sliced, whatever) strawberries.

I’ve had it the original way and it’s really good. But the strawberry doesn’t seem to FIT to me. So I did away with the strawberries on the last one I made and just tossed pecans on top for the toppings. We really liked that one too! This time, I was standing in the aisle looking for vanilla pudding and trying to remember if it’s a small or large box……….. I saw the coconut cream pudding and Mark LOVES coconut cream. So we decided to change it up again and see how it went.

He ate until his lil belly was hurtin! It was great, of course lol!

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