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1
FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
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2
In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
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3
In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
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4
Add banana mixture & beat on low until combined.
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5
In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
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6
With a large metal spoon, gently fold in only half of the coconut untl just combined.
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7
Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
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8
Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
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9
Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
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10
FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
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11
Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.
