This is a unique combination of bananas, coconut and pecans that create a wonderful flavour and texture, tastes even better if made a day early.
Altered ingredient amounts. Excellent! I made this the day before as suggested. Took to a sunday lunch and it was devoured before all the other desserts and I got loads of compliments. This is dense and rich but so yummy. I cut the amount of coconut and pecans in half for both the cake and the icing and it was perfect and saved a lot of unnecessary calories. I also used soured cream in place of the buttermilk. This is a great recipe, well done and thanks! - 18 Jul 2008
I found this cake a little dry - and the filling was too sweet; I would use less sugar if I made the cake again. - 30 Apr 2010
Very good! My family ate it in no time. The only issue I had was my icing came out too thin, but still, it was delicious. Next time I will use walnuts as they are more readily available than pecans in our area. This recipe is worth trying. - 18 Jul 2008