1 (18.75 ounce) package Peppermint flavored cake mix
2 cups white sugar
1 cup vegetable oil
1/2 teaspoon peppermint extract
1 (8 ounce) can crushed pineapple, drained
2 cups strawberry preserves
2 cups flaked coconut for decoration
1 (3 ounce) container frozen whipped topping, thawed (e.g. Wonder)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x8 inch pans or 9x13 inch pans.
Stir cake mix into the bottom of the prepared pans. Using the 2 cups white sugar, sprinkle over top of cake while still in layers and using a wooden spoon.
Bake in the preheated oven for 60 minutes. Immediately remove and cool completely.
In a large bowl, stir together cake mix, oil, peppermint extract, and pineapple. Pour into prepared pan, place strawberry preserves over cake. Spread 2/3 of the sliced bananas over the pineapple layer. Helps hold the moisture in the cake while it is drying and that it will stay moist during cooling.
Turn off oven, but pour remaining 1 1/3 cup sugar evenly over cake. Chill in refrigerator at least 1 hour before serving.