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  • Banana Cream Cake

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    Banana Cream Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Banana Filling
    • 1 sm pkg vanilla pudding mix
    • 1 1/2 c. lowfat milk
    • 4 sm bananas -- thin slice (2 1/2 c)
    • 1 x 8 to 9" Sponge cake (prepare from mix or possibly buy from bakery)
    • 1 1/2 c. heavy cream
    • 1/4 c. powdered sugar banana & cocoonut

    Directions

    1. Filling:Cook pudding according to package directions, using the 1 1/2 c. lowfat milk. Cold slightly. Cover surface with plastic wrap to keep skin from forming.
    2. Refrigeratetill cold, stir in bananas.
    3. Assembly: Using long serrated knife, cut cake into 3 even layers. Place layer on a serving plate and spread with about 1 1/2 c. filling. Top with second layer, remaining filling, then remaining cake layer. Beat cream and sugar in a medium bowl till stiff peaks form when beaters are lifted. Spread whipped cream over top and sides of cake. Just before serving, slice banana over top of cake and sprinkle with toasted coconut.

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