1packageinstant coconut pudding mix (about 3.5 ounces), unpreparedFrench vanilla instant pudding may also be substituted
3eggsbeaten
⅔ cupcanola or vegetable oil
2 ¼cupsall purpose flour
1 ½cupswhite sugar
½cupbrown sugar
1teaspoonsalt
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonpure vanilla extract
1 ¼cup sweetened coconut flakes
Instructions
Begin by preheating your oven to 350 degrees.
Grease a bundt cake pan or two loaf pans and set aside.
In a mixing bowl combine the flour, salt, baking soda, baking powder, sugar, and brown sugar.
Add the eggs, oil, vanilla extract, coconut pudding mix, and mashed bananas.
Mix well with a hand mixer for 3 minutes or until the batter is smooth.
Stir in one cup the coconut flakes with a large wooden spoon or spatula.
Pour mix into the greased bundt cake pan or two loaf pans.
Add the remaining ¼ cup of coconut flakes on top and then cover with aluminum foil.
Bake at 350 degrees for 40 to 45 minutes or until a toothpick comes out clean from the middle. If desired, remove the aluminum foil the last 5 to 10 minutes of baking to toast the coconut flakes.
Notes
If using a bundt cake pan, adjust the cooking time to 60 minutes at 350 degrees.