Preheat the oven to 180°C, 160 °C fan oven, Gas mark 4.
Peel and mash the banana. Place all cake ingredients in a mixing bowl and beat until smooth (1 minute)
Spoon the batter into the prepared tin. Bake in preheated oven for 35-40 minutes until golden brown. Leave the cake to rest for 2 minutes.
Turn the cake onto a cooling rack and cool.
Toast the coconut in a dry frying pan over medium heat, stirring until lightly browned. Let cool on a plate.
Mix the cream cheese with a spoon or blender with the sugar and vanilla extract until smooth.
Spread the topping over the cake and sprinkle with coconut or sweets. Cut the cake into 8-10 slices.
- Temperature: 180 oC
- Baking time:
- Serves: 10