2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
3 large ripe bananas, mashed
3 large eggs
1/2 cup vegetable oil
1 cup coconut milk
2 teaspoons vanilla extract
1 cup shredded coconut
1/2 cup chopped walnuts, pecans, or almonds
Preheat the oven to 175°C and grease two 9-inch round cake pans.
Whisk flour, baking powder, baking soda and salt in a bowl.
Now prepare the wet mix by beating granulated sugar, brown sugar, and vegetable oil. Add in mashed bananas and create a smooth mix.
Add eggs to the mixture one by one and beat well. Stir in coconut milk and vanilla extract until well combined
Combine the wet and dry mix gradually and mix. Fold in shredded coconut and chopped nuts.
Pour the batter into cake pans evenly and bake for 25-30 minutes. Allow to cool and meanwhile prepare frosting by beating softened butter, cream cheese, sugar and milk until it is fluffy.
Once the cake is cooled, assemble it with frosting layer by layer and decorate it with crunchy nuts. Freese for 30 minutes to set it before serving.