Preheat the oven to 180 degrees C. Grease and flour a loaf tin.
Toast or dry fry the coconut in a frypan until brown.
Cream the butter and sugar until light and fluffy then add the eggs one at a time, beating well after each addition. Gradually add the other wet ingredients, milk, almond essence and vanilla.
Fold in the flour and bananas, then stir in the toasted coconut.
Pour the cake mix into into the prepared tin then sprinkle the top with the additional coconut and sugar. Bake for 45 minutes.