Instructions: The crunchy streusel layer for this winning cake is now made from scratch because the dry frosting mix originally used is no longer available.

Heat oven to 350 degrees F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender; cut in margarine until mixture is crumbly; set aside.

In large bowl, combine bananas, sour cream and eggs; blend until smooth.

Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers twice more using remaining batter and coconut mixture, ending with coconut mixture.

Bake at 350 degrees F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.

HIGH ALTITUDE - Above 3500 Feet: Add 3 tablespoons flour to dry cake mix. Bake at 375 degrees F. for 45 to 55 minutes.

Amount

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