Preheat the oven
to 190'C/375'F/Gas 5. Grease a deep 18cm/7in square
cake tin, line with greaseproof paper and grease the
paper.
Beat the butter
and sugar until smooth and creamy. Beat in the eggs,
one at a time. Sift together the flours and
bicarbonate of soda, sift half into the butter
mixture and stir to mix.
Combine the milk
and mashed banana and beat half into the egg
mixture. Stir in the remaining flour and banana
mixtures and toasted coconut. Transfer to the cake
tin and smooth the surface.
Bake for 1 hour,
or until a skewer inserted into the centre of the
cake comes out clean. Leave in the tin for 5
minutes, then turn out on to a wire rack, peel off
the paper and cool.
For the topping,
gently melt the butter and honey. Stir in the
shredded coconut and cook, stirring, for 5 minutes
or until lightly browned. Remove from the heat and
allow to cool slightly. Spoon the topping over the
cake and allow to cool.