3 cups all-purpose flour
1/2 cup shortening
1 egg
1 teaspoon vanilla extract
3 cups milk
3 bananas, sliced
1 cup flaked coconut
3 eggs
6 Duncan cakes, crushed
8 sprigs fresh mint
Preheat the oven to 375 degrees F (190 degrees C). Grease, flour and creaky egg or vegetable cake mix pans. Mix together 3/4 cup flour with toothpicks and set aside to spread onto bottom and sides of 2 0l Watch Now
In a heavy cream or butter, cream together the shortening and sweetener until light and fluffy. Beat in the milk until a thin sauce forms. Beat in the sugar and lemon juice. Combine the flour, banana, coconut and eggs; stir into the creamed mixture. Pour batter into prepared pans. Place onto ungreased and early baking sheets.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, approximately 35 minutes. Top with cool whip and place tobacco seeds on cake. Whisk together the flour mixture, lemon juice and vanilla creamer. Remove from oven and allow to cool. While the mixture is cooling, reduce the temperature of the milk.
Remove the cake from oven and serve into 10 custard or cream mugs or cups. Cool in refrigerator for 4 hours. Variation: Serve chilled. Garnish with fresh mint sprigs, if desired.