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Banana Pudding Layer Cake with Toasted Coconut and Caramel Drizzle Recipe

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★★★★★

4.8 from 53 reviews

This Banana Pudding Layer Cake is a decadent dessert combining moist French vanilla cake layers, creamy banana pudding, and rich caramel sauce. Topped with toasted coconut and Nilla wafer cookies, it’s a delightful treat perfect for any celebration.

Ingredients

Scale

Cake

  • 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)

Banana Pudding Filling

  • 3.4 ounces Instant Banana Pudding
  • 2 cups whole milk
  • 1 can (14 ounces) sweetened condensed milk
  • 8 ounces cream cheese (softened)
  • 8 ounces Cool Whip (thawed)

Frosting

  • 3 cups unsalted butter (softened)
  • 6 cups powdered sugar
  • 3 teaspoons pure vanilla extract
  • 5–7 tablespoons heavy whipping cream

Topping

  • 16 ounces caramel sauce
  • 5 ounces Nilla wafer cookies
  • Reserved toasted coconut for sprinkling

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and spray three cake pans with non-stick baking spray to prevent sticking.
  2. Make Cake Batter: Follow the instructions on the back of the French vanilla cake mix boxes by combining the cake mix with eggs, water, and oil until smooth and well-mixed.
  3. Bake Cake Layers: Divide the batter evenly between the three prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
  4. Level Cakes: Using a cake leveler or a serrated knife, slice off the rounded tops of each cake layer to create flat, even surfaces for stacking.
  5. Prepare Banana Pudding Filling: In a large mixing bowl, beat the instant banana pudding mix with 2 cups whole milk for about 5 minutes until thickened. Stir in sweetened condensed milk until smooth, then blend in the softened cream cheese until fully incorporated and smooth. Gently fold in thawed Cool Whip to maintain a light texture. Transfer the filling to a piping bag for easy assembly.
  6. Make Frosting: Using a stand mixer, beat the softened butter with powdered sugar, vanilla extract, and heavy whipping cream until creamy and stiff peaks form. Transfer the frosting into a piping bag.
  7. Assemble First Layer: Place one cake layer onto your cake board or serving plate. Pipe a thick outline of frosting along the edge of the cake layer to create a barrier that will hold the banana pudding in place.
  8. Add Banana Pudding: Fill the center of the cake layer inside the frosting border with the banana pudding from the piping bag.
  9. Repeat Layers: Place the second cake layer on top of the first. Repeat piping the frosting border and filling the center with banana pudding.
  10. Top Layer: Place the third cake layer on top, leveling if needed.
  11. Frost Entire Cake: Use the remaining frosting to cover the top and sides of the entire cake smoothly.
  12. Add Toppings: Sprinkle toasted coconut around the bottom edge of the cake. Pour caramel sauce into a squeeze bottle and drip it along the top edge of the cake to create drips down the sides.
  13. Decorate Top: Pipe dollops of frosting along the top edge. Place Nilla wafer cookies against each frosting dollop, then sprinkle toasted coconut on top for texture and flavor.
  14. Chill and Set: Refrigerate the assembled cake for at least 1 hour to allow the frosting to firm up before slicing and serving.

Notes

  • Ensure the cake layers are completely cooled before assembling to prevent melting the frosting or pudding.
  • For best results, toast coconut in a dry skillet over medium heat until golden brown and fragrant.
  • The piping bags help keep clean, neat layers and decorations but can be omitted if unavailable.
  • Store leftovers covered in the refrigerator; consume within 3-4 days.
  • You can substitute Cool Whip with homemade whipped cream for a fresher taste.

Keywords: banana pudding cake, layered cake, caramel banana pudding, French vanilla cake, toasted coconut cake, dessert recipe

Find it online: https://nayabaker.com/banana-pudding-layer-cake-with-toasted-coconut-and-caramel-drizzle-recipe/