Banana Tres Leches Cake

I've been wanting to make a tres leches cake ever since my first taste of one about four years ago. So, I did a little search on the internet the other day. Betty Crocker has a tres leches cake recipe, and then I found their banana tres leches cake. Me, lover of all things banana, could not look back. So how'd it turn out? My husband complained that I only gave him one piece. Kade said, "MMMmmmmm." And Kip told me, "This is the best cake ever!" No lie.

Ingredients:

1 box white cake mix

1 1/4 cups water

2 tablespoons vegetable oil

3 eggs

2 medium bananas, mashed

1 can (14oz) sweetened condensed milk

1/2 cup coconut milk (not cream of coconut)

1/2 cup whipping cream

1 container cool whip

Banana slices and/or toasted coconut, if desired

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.

Makes 16 servings.

Thanks Betty Crocker!