High Altitude (above 3500 feet): Add 3 tablespoons flour to dry cake mix. Bake at375 F. for 45 to 55 minutes.

1/2 cup all-purpose flour
1 cup flaked coconut
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup margarine or butter
1 1/2 cups sliced very ripe bananas -- (2 large)
1/2 cup sour cream
4 eggs
1 package pudding-included yellow cake mix -- (1-pound 2.3-oz)

• Heat oven to 350 F. Grease and flour 10-inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.
• In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
• Bake at 350 F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.