Ingredients

• 2 large eggs
• 1 lime, zest of, minced
• 1 tablespoon lime juice
• 1/2 cup buttermilk
• 3 bananas (large, very ripe, mashed)
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2/3 cup shredded coconut
• 1 (8 ounce) package cream cheese, reduced fat, room temperature
• 1 cup powdered sugar, sifted

Instructions

1. FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.

2. In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.

3. In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.

4. Add banana mixture & beat on low until combined.

5. In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.

6. With a large metal spoon, gently fold in only half of the coconut untl just combined.

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.

8. Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.

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.

10. FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.

11. Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.