Our Coconut Banana Cream Petite Cakes Recipe is a fun twist on a coconut cream cake! I adore petite cakes–somehow they make serving dessert just a little sweeter!
Why we love Coconut Banana Cream Petite Cakes Recipe
This recipe is great because it starts with a cake mix then we throw in a couple of fun extras and you’ve got an amazing dessert! Plus, I worked a little of my “skinnied” magic on them so they taste amazing without all the calories! Win-win!!
Coconut Banana Cream Petite Cakes will be the hit of any gathering you take them to! I shared them with a group of my friends last week and they were all begging for more!
How to make Coconut Banana Cream Petite Cakes Recipe
- Preheat oven to 350°F.
- Line muffin tins with paper liners.
- In a large mixing bowl combine cake mix, 2 tablespoons canola oil, eggs, 1-1/4 cup milk, 1/2 cup coconut, and dry coconut pudding mix into batter.
- Divide batter into prepared cupcake pans.
- Bake 18-20 minutes or until toothpick remove clean from center of cupcakes.
- Remove from pans to wire racks; cool completely.
- In a small mixing bowl, combine dry vanilla pudding mix, powdered sugar, and remaining milk with whisk for 2 min. (Pudding will be thick.)
- Stir in whipped topping.
- Refrigerate until ready to assemble cupcakes.
- When ready to serve:
- Slice bananas into 1/4 inch angled slices.
- Remove liners from cupcakes and cut in half.
- Place bottoms of cupcakes on serving plate, spread 2 tablespoons of filling on each bottom, add 3 banana slices, a sprinkle of coconut, and place top on each cake.
- Finish with a dollop of filling, banana slice, and sprinkling of coconut.
- Keep in fridge until served.
- (banana’s will start to brown with in an hour so assemble right before serving)
Helpful baking tips for higher elevations
- If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
- Adjustments are needed for 5000+ feet and above:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Learn more HERE
Yield: 24
Our Coconut Banana Cream Petite Cakes Recipe is a fun twist on the coconut cream cake!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Ingredients
- 1 (15.25 ounce) yellow cake mix
- 2 tablespoons canola oil
- 3 eggs
- 1 cup shredded sweetened coconut, divided
- 2 1/4 cups low-fat milk, divided
- 1 pkg. (3.4 ounce) Coconut Cream Flavor Instant Pudding
- 1 pkg. (3.4 ounce) Vanilla Flavor Instant Pudding
- 1/4 cup powdered sugar
- 1 tub (8 ounce) light whipped topping, thawed
- 3 ripe bananas
Instructions
- Preheat oven to 350°F.
- Line muffin tins with paper liners.
- In a large mixing bowl combine cake mix, 2 tablespoons canola oil, eggs, 1-1/4 cup milk, 1/2 cup coconut, and dry coconut pudding mix into batter.
- Divide batter into prepared cupcake pans.
- Bake 18-20 minutes or until toothpick remove clean from center of cupcakes.
- Remove from pans to wire racks; cool completely.
- In a small mixing bowl, combine dry vanilla pudding mix, powdered sugar, and remaining milk with whisk for 2 min. (Pudding will be thick.)
- Stir in whipped topping.
- Refrigerate until ready to assemble cupcakes.
- When ready to serve:
- Slice bananas into 1/4 inch angled slices.
- Remove liners from cupcakes and cut in half.
- Place bottoms of cupcakes on serving plate, spread 2 tablespoons of filling on each bottom, add 3 banana slices, a sprinkle of coconut, and place top on each cake.
- Finish with a dollop of filling, banana slice, and sprinkling of coconut.
- Keep in fridge until served.
- (banana's will start to brown with in an hour so assemble right before serving)
- Enjoy!
Nutrition Information:
Yield:
24Serving Size:
1
Amount Per Serving:Calories: 162Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 222mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g
More Cupcake Recipes
- Tiffany Blue Mini Cupcakes Recipe
- Lemon Cupcakes with Lavender Cream Cheese Frosting
- Tiffany Blue and Vanilla Cupcakes Recipe
- Red Velvet Cupcakes
- Chocolate Filled Cupcakes with Rose Water Frosting
- Double Chocolate Coffee Cupcakes with Cream Cheese Frosting
- Gluten Free Red Velvet Cupcakes
Coconut Banana Cream Petite Cakes taste like coconut-banana-creamy heaven in a little cake!
One more thing before you go…
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Love Always,
Ruthie & Madeliene
