Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.

Step 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.

Step 3

Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Step 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.

Step 5

Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.