Banana Milk Cake

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
1/2 cup whipping cream
1 container Betty Crocker® Whipped fluffy white frosting
Banana slices and/or toasted coconut, if desired
• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan.
• 2 In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 4 Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
• 5 Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.
Top with toasted nuts

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