The Gluten full recipe for these came from my friend Margie. I changed it quite a bit to make it my own. I changed gluten full yellow cake mix for Gluten free chocolate, added the coconut and change pumpkin to banana Not only do I and my gluten free friends love these but, my non-gluten free husband and kids and grandkids just gobble them down.
1 Cup Flaked Coconut
1 box Better Batter Gluten Free Yellow cake mix
1 Cup butter, softened and divided
1 (8 ounce) package cream cheese, softened
1 teaspoon Gluten Free Vanilla extract or 1/2 Vanilla pod scraped
1 pound Better Batter Corn free powdered sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup pecans, Chopped (optional)
Preheat oven 350 degrees F.
Spray 13 x 9 inch pan with cooking spray. Beat Cake mix, two eggs and 1/2 cup of butter with an electric mixer on medium speed. Stir in coconut. Press cake mixture into bottom of prepared pan.
With electric mixer on medium speed beat cream cheese and banana in a large bowl until smooth. Add remaining two eggs, 1/2 cup of butter and vanilla; beat again until smooth. Sift together in a medium bowl the Better Batter Corn Free Powdered Sugar, Cinnamon and nutmeg. Gradually add sugar mixture to cheese mixture and beat until well blended. Fold in pecans if using. Spread cream cheese mixture over batter.
Bake 40 minute or until set. (Center will still be a little tacky.) Cool completely in pan on rack. Cut and store covered in the refrigerator.
Makes 12 servings