4 1/2 oz unsalted butter, softened (125 g)
1/2 cup sugar (115 g)
2 eggs, lightly beaten
1 tsp vanilla extract
1 tsp baking soda
1/2 cup milk (125 ml)
4 very ripe bananas, mashed
2 cups self-rising flour, sifted (250 g)*
1/2 tsp pumpkin pie spice
1/4 cup flaked coconut, toasted (15 g)
*add 1 tsp baking powder per cup all purpose flour to make self-rising flour
4 1/2 oz unsalted butter (125 g)
3/4 cup confectioners sugar (90 g)
1 tbs lemon juice
Preheat the oven to 350 degrees F (180 C). Lightly grease an 8 inch (20 cm) round cake pan; line the base with waxed or parchment paper.
Cream the sugar and butter using an electric mixer until light and creamy. Add the beaten egg gradually. Add the vanilla and banana and beat until combined.
Dissolve the baking soda in the milk. Using a metal spoon, gently fold the sifted flour/spice alternately with the milk into the banana mixture. Stir until the ingredients are just combined and the mixture is smooth. Spoon into the prepared pan and bake for 1 hour--or until a skewer inserted into the middle of the cake comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Beat the butter and confectioners sugar and lemon juice until smooth and creamy. Spread over the cooled cake with an offset spatula and sprinkle with toasted coconut flakes (spread coconut on cookie sheet in a 350 degree oven for about 5 minutes; watch carefully so it doesn't burn).