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 ripe bananas, mashed
3 large eggs
1/2 cup vegetable oil
1 cup coconut milk
2 teaspoons vanilla extract
1 cup shredded coconut
Preheat the oven to 350°F (175°C) and prepare the two 9-inch round cake pans by greasing them and coating them with flour.
In a bowl, combine all the dry ingredients and set aside. Prepare the wet mix in another bowl by beating together sugar, brown sugar, vegetable oil, mashed bananas, eggs, coconut milk and vanilla extract.
Now gradually add dry mix to the wet mix to prepare cake batter. Fold in shredded coconut gently.
Fill the cake pans evenly with batter and bake for 25-30 minutes until done. Allow the cakes to cool for 10 minutes.
Assemble the cake with cream cheese frosting and garnish with shredded coconut and banana slices. Let set in fridge then serve chilled.