This is excellent. My husband doesn't like coconut so I didn't add any but I will make it with coconut next time and another without just for him. No need to frost - but it would be good with white frosting or without.
This is a nice, moist cake. I like the hint of coconut and white chocolate flavour. I also like that I can make it dairy free when making it for a family gathering by substituting non-dairy margarine for the butter. I have a young nephew who is allergic to dairy so it's nice to have a dessert that he can eat.
Nice, light snacking cake! The texture is a little denser than most cakes but not as dense as banana bread. Loved the banana coconut flavours together. But, for some reason, the white chocolate flavour wasn't evident. I served at Sewing Circle with a dollop of cool whip but it's also good without it. Freezes well.
I am rating this off family reviews as I do not eat anything with bananas in it. I needed to use up some brown bananas and was surprised to find a recipe that would also use up the white chocolate chips I had hanging around since Christmas. I didn't have any coconut, so I doubled the chocolate chips. I ran out of brown sugar, so I used 1/4 cup of Splenda brown sugar. My husband and 13 year old niece raved about this cake. They thought it was amazing and couldn't get enough of it. My six year old ate half a piece, but never said she didn't like it. The cake is very easy to make and does come out very moist. I put the left over cake into snack size ziplock bags and then froze them in a gallon freezer bag. I pulled one out to throw in hubby's lunch box yesterday morning. He said it was thawed by lunch time, in fact he hadn't realized it had been frozen. According to him, there was no change at all in the taste, the only change in the texture he could see was that it got a little stickier. It is already a very moist cake. The stickiness however was not enough to stop him from eating it.