Sweet bananas are grown predominantly along the Gulf Coast, where they are frequently cooked with butter and sugar and then flambéed. This extra-moist cake combines them with coconut, a favorite ingredient in Mexican candies. Look for wide shards of flaked coconut in health food stores. ingredients For Cake: 3/4 cup plus 2 tablespoons unsalted butter, at room temperature 1 1/2 cups sugar 3 eggs 1/2 cup buttermilk 1 1/3 cups mashed ripe banana 2 1/2 cups sifted cake flour 1 teaspoon baking powder 3/4 teaspoon salt 3/4 teaspoon baking soda 1/2 cup finely chopped pecans For Custard: 3/4 cup plus 1 tablespoon unsweetened coconut milk 1 cup whole milk 1/2 cup sugar 1/4 cup cornstarch 4 egg yolks For Assembly: 3 bananas, peeled and sliced 1/4 cup lemon juice 2 tablespoons sugar 1 cup unsweetened flaked or shredded dried coconut, toasted directions FOR CAKE: Preheat an oven to 350 degrees F. Butter and flour two 9-inch round cake pans. To make the cake, in a large bowl and using an electric...
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