1 (18.25 ounce) package white cake mix
2 cups water
1 (16 ounce) can unsalted butter
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup flaked coconut
1 (12 ounce) package ready-to-spread frosting
3 bananas
1 (8 ounce) container frozen whipped topping, thawed
Prepare straight-up cake mix: Beat the cake mix and 2 cups water in a large bowl on high speed until very smooth and creamy. Stir in butter or margarine. Stir for 2 to 3 minutes, until smooth and fluffy. Add vanilla and baking soda; continue to stir until smooth. Cool slightly, then flatten and pour into greased and floured 2-cup bundt pan. Spread frosting over the entire cake.
Pow batter into prepared pan; spread frosting and gently move to cover the cake. Let cool, then sprinkle blueberries over the cake. If frosting is too powdered or spread too thin, add more water.
Meanwhile, preheat oven to 350 degrees F (175 degrees C) and grease and flour an 8 inch square baking dish. In a large bowl, stir together the cake mix, 1 1/2 cups milk, and melted butter until smooth. In a small bowl, whisk eggs, 1/2 cup vanilla extract, and 1 teaspoon baking soda until smooth. Mix flour mixture into milk-rich mixture and pour over the cake.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes before slicing into squares.
Whip the dark cornstarch and 1/2 cup boiling water in small bowl until pale, about 1 minute. Add 2 cups cake flour and beat until light and fluffy, 1 minute. Stir in ¼ cup water, 1/2 cup dry milk powder, and vanilla. Turn out onto a lightly floured surface and knead 1 2/3 in a large round on a greased baking sheet.
Cool for 20 minutes. Cut into 1 inch cubes and place 1 inch apart onto prepared baking sheet.
Bake for about 36 to 40 minutes in the preheated oven, until center springs back when lightly touched in center.
To make frosting: In a medium bowl, mix the cream of mushroom soup, egg whites and vanilla. Whisk the remaining 1 cup flour and milk; fold into the mixture, and then in a couple of quick passes, stir in the 1/2 cup water. Turn over cake, and carefully remove cake from pan. Let cool, then frost with two layers your favorite color, including layers inside bases. Dry remove pans from oven alternately before filling.
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