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
Coconut Banana Cream Petite Cakes Recipe
Our Coconut Banana Cream Petite Cakes Recipe is a fun twist on the coconut cream cake!
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:
1Amount 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…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
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