Banana Coconut Cake
My mom loved coconut, so as she was flipping though my new cake cookbook, it’s not surprise she picked out this banana 
cake with coconut topping. The picture in the cookbook looked outstanding, and the cake seemed fairly simple. Since we had some really ripe bananas that needed to be used up, I decided to make the cake for her.
The first thing I did was toast coconut. The recipe isn’t really clear about this step, and I wasn’t sure if I was supposed to toast all the coconut or part of it. I decided to toast all of it. I toasted 3 ½ cups of coconut, which is about ¾ of a big bag, on a cookie sheet under the broiler. It took about 5 minutes total, and I found the key was to stir it every minute so it didn’t burn. When it was done, it was a pretty light golden color. I set it aside to cool while I made the cake. >> Read more
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