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1
Preheat the oven to 350 degrees.
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2
Butter and flour two 9-inch cake pans.
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3
In the bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy.
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4
Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy.
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5
Add buttermilk and mashed banana and mix well.
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6
In a separate bowl, sift and dry ingredients together (flour, baking soda, salt, baking powder), then add to batter and mix at low speed on the electric mixer until moistened.
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7
Beat one minute at medium speed, then fold in pecans and pour batter evenly into the two prepared cake pans.
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8
Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
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9
After removing the cakes from the oven, allow them to cool for five minutes, then invert onto a cooling rack.
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10
Assemble when thoroughly cooled.
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11
Coconut Custard:
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12
Line a baking sheet with parchment paper and cut another piece of parchment to the same size.
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13
Set both aside.
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14
Combine the coconut milk and milk and stir together.
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15
In a bowl, mix 2/3 cup of sugar with 1/3 cup cornstarch and stir with a fork until free from lumps.
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16
Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture.
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17
Whisk until smooth and set aside.
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18
In a heavy saucepan, bring the remaining coconut milk mixture to a boil.
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19
Pour it into the bowl with the egg yolk-sugar mixture, whisking constantly.
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20
Return the mixture to the saucepan over medium flame and continue stirring.
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21
Cook until small bubbles start to form on the surface of the custard.
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22
Remove from the heat and spread onto the parchment-lined baking sheet.
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23
Cover the top of the custard with the other sheet of parchment to prevent a skin from forming.
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24
Cool in the refrigerator.
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25
To assemble Cake:
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26
In a large bowl, gently toss banana slices with the lemon juice, and sugar.
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27
Trim the top of the first layer of cake so that the surface is level, then spread with a thin layer of custard.
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28
Place bananas completely over bottom layer, so that no cake is showing.
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29
Spread with another layer of coconut custard.
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30
Place next cake layer on top of this and spread the top generously with coconut custard.
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31
Garnish liberally with toasted coconut flakes.
