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1
Preheat the oven to 350 degrees F, and adjust the rack to the middle shelf.
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2
Butter and flour two 9-inch cake pans.
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3
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
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4
Mash the bananas with a wooden spoon in a separate, small bowl, leaving a bit of texture.
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5
Cream the butter and sugar together in the bowl of a standing mixer until light and fluffy.
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6
Crack in the eggs, one at a time, mixing in the first completely before adding the second.
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7
Stir in the mashed bananas, sour cream, and vanilla, and beat until just combined.
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8
Add the dry ingredients, and gently stir in the pecans.
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9
Divide the batter between the two pans.
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10
Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
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11
Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
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12
While the cakes are cooling, pour coconut flakes evenly onto a baking sheet.
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13
Place in the 350-degree oven and toast for 2 to 3 minutes, or until they turn a light-golden-brown color.
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14
To assemble the cakes: Place one layer, top side down, on a cake stand.
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15
Spread on a thick layer of frosting with a spatula.
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16
Place the other layer of cake on top of the frosting.
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17
Frost the top and sides of the cake by working from the center of the cake toward the edge, making sure to coat evenly.
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18
Gently press the toasted coconut on the sides of the cake.
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19
Beat the cream the cheese and butter together in a standing mixer until light and smooth.
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20
Pour in the vanilla and coconut extracts, and slowly add the confectioners sugar, 1 cup at a time, until thoroughly incorporated, scraping down the sides of the bowl with a spatula as needed.
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21
Set aside until ready to frost.
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22
To ripen the bananas quickly, put them in a paper bag and fold the bag closed.
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23
The bananas should be ripe and ready for cooking in 2 days.
