Hawaiian Islands Custard Cake

Hawaiian Islands Custard Cake

1 package yellow cake mix
2 eggs
1/2 cup water
1/4 cup oil
1 cup banana, mashed
1/2 cup coconut, flaked

Filling:
1 pkg. Jello Vanilla Pudding and Pie Filling (cooking Kind)
1/4 tsp. vanilla
2 tsp. butter
1/4 cup chopped nuts
1/2 cup coconut

Preheat oven to 350 degrees.

In a mixer bowl, combine cake mix, 2 eggs, water, and mashed bananas. Beat about 3 minutes. Stir incoconut. Pour into a large greased Bundt or two round cake pans.

Bake according to the cake mix package directions. Cool on wire rack 10-15 minutes. Invert onto serving plate. Cool completely. Split cake
in half using a long serrated edge knife.

Prepare the pudding according to pkg. directions. Add remaining ingredients. Spread between cake layers.

Frosting:
2 cups powdered sugar
1 cup sour cream
1/2 of an 8 oz. container Cool Whip
1/2 tsp. vanilla
1 cup coconut
1 mashed banana

Blend all ingredients together. Frost sides of cake.