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Ingredients
- Banana Filling
- 1 sm pkg vanilla pudding mix
- 1 1/2 c. lowfat milk
- 4 sm bananas -- thin slice (2 1/2 c)
- 1 x 8 to 9" Sponge cake (prepare from mix or possibly buy from bakery)
- 1 1/2 c. heavy cream
- 1/4 c. powdered sugar banana & cocoonut
Directions
- Filling:Cook pudding according to package directions, using the 1 1/2 c. lowfat milk. Cold slightly. Cover surface with plastic wrap to keep skin from forming.
- Refrigeratetill cold, stir in bananas.
- Assembly: Using long serrated knife, cut cake into 3 even layers. Place layer on a serving plate and spread with about 1 1/2 c. filling. Top with second layer, remaining filling, then remaining cake layer. Beat cream and sugar in a medium bowl till stiff peaks form when beaters are lifted. Spread whipped cream over top and sides of cake. Just before serving, slice banana over top of cake and sprinkle with toasted coconut.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 816g | |
| Calories 1163 | |
| Calories from Fat 633 | 54% |
| Total Fat 72.01g | 90% |
| Saturated Fat 44.4g | 178% |
| Trans Fat 0.0g | |
| Cholesterol 304mg | 101% |
| Sodium 684mg | 28% |
| Potassium 1467mg | 42% |
| Total Carbs 117.09g | 31% |
| Dietary Fiber 5.6g | 19% |
| Sugars 81.75g | 55% |
| Protein 20.34g | 33% |
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