Makes one 9-inch (23-cm) cake; serves 8

Cake
3/4 cup (6 oz/185 g) plus 2 tablespoons unsalted butter, at room temperature
1 1/2 cups (12 oz/375 g) sugar
3 eggs
1/2 cup (4 fl oz/125 ml) buttermilk
1 1/3 cups (11 oz/345 g) mashed ripe banana
2 1/2 cups (7 ½ oz/235 g) sifted cake (soft-wheat) flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda (bicarbonate of soda)
1/2 cup (2 oz/60 g) finely chopped pecans

Coconut Custard
3/4 cup (6 fl oz/180 ml) plus 1 tablespoon unsweetened coconut milk
1 cup (8 fl oz/250 ml) whole milk
1/2 cup (4 oz/125 g) sugar
1/4 cup (1 oz/30 g) cornstarch (cornflour)
4 egg yolks

To assemble cake
3 bananas, peeled and sliced
1/4 cup (2 fl oz/60 ml) lemon juice
2 tablespoons sugar
1 cup (4 oz/125 g) unsweetened flaked or shredded dried coconut, toasted

Preheat an oven to 350 degrees F (180 degrees C). Butter and flour two 9-inch (23-cm) round cake pans. To make the cake, in a large bowl and using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 10 minutes. Beat in the eggs, one at a time. Continue beating until very light and fluffy, about 10 minutes longer. Mix
in the buttermilk and mashed banana.
In a separate bowl, sift together the flour, baking powder, salt and baking soda. Add the flour mixture to the butter mixture and beat on low speed just until moistened. Increase the speed to medium and beat for 1 minute. Then, using a wooden spoon, fold in the pecans.
Pour the batter into the prepared pans, dividing it evenly. Bake until a toothpick inserted into the center come out clean, 25-35 minutes. Transfer
to racks and let cool in pans for 5 minutes, then invert the cakes onto the racks to cool completely.
Meanwhile, make the custard: Line a rimmed baking sheet with parchment (baking) paper or plastic wrap and set aside. In a heavy saucepan, combine the coconut milk and whole milk and bring to a boil. Remove from the heat and set aside. In a bowl, stir together the sugar and cornstarch. Add the egg yolks and stir briskly until blended. Whisk half of the hot milk into the sugar-yolk mixture to temper it, then whisk the sugar-yolk mixture into the remaining hot milk in the saucepan. Place over medium heat and cook, stirring constantly, until smooth and thick, 3-4 minutes. Spread the custard on the prepared baking sheet; cover with a sheet of parchment paper or plastic wrap to prevent a skin from forming. Refrigerate until cool.
To assemble the cake, in a bowl, toss the banana slices with the lemon juice and sugar. Trim the top of a cake layer so that it is level and place on a serving plate. Spread with a thin layer of the custard, arrange the banana slices on top, and then spread a thin layer of the custard over the bananas. Place the second cake layer on top, bottom down, and spread the top with the remaining custard. Garnish with the coconut, mounding it on top. Serve at once or cover and refrigerate for up to 24 hours.
 

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