Preheat the oven to 190oC/375oF/Gas
5. Grease a deep 18cm square cake tin, line with greaseproof paper and
grease the paper.
Beat the butter and sugar until smooth
and creamy. Beat in the eggs, one at a time. Sift together the flours
and bicarbonate of soda, sift half into the butter mixture and stir to
Combine the milk and mashed banana and
beat half into the egg mixture. Stir in the remaining flour and banana
mixtures and toasted coconut. Transfer to the cake tin and smooth the
Bake for 1 hour, or until a skewer
inserted into the centre of the cake comes out clean. Leave in the tin
for 5 minutes, then turn out on to a wire rack, peel off the paper and
For the topping, gently melt the
butter and honey. Stir in the shredded coconut and cook, stirring for 5
minutes or until lightly browned. Remove from the heat and allow to cool
slightly. Spoon the topping over the cake and allow to cool.