2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup brown sugar
3 ripe bananas, mashed
3 large eggs
1/2 cup vegetable oil
1 cup coconut milk
2 teaspoons vanilla extract
1 cup shredded coconut
Heat the oven to 350°F and grease two 9-inch round cake pans.
Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. This is the dry mix.
Prepare wet ingredients by beating granulated sugar, brown sugar, and vegetable oil until well combined. Add the mashed bananas and beat until smooth. Now add eggs one by one and stir in coconut milk and vanilla extract.
Add dry mix to the wet mix and combine it well. Fold in shredded coconut.
Pour the batter evenly into the cake pans and bake for 25-30 minutes. Insert a toothpick in the centre to check if it comes clean then take out the cake and let it cool.
Prepare the frosting with softened butter, cream cheese, powdered sugar and coconut extract. Beat to make a fluffy mixture.
Assemble the cake with frosting and decorate it with toasted coconut flakes. Let it set in the fridge for 30 minutes then serve chilled.