This cake stores well at room temperature for 3 to 5 days.
If you dont have dessicated coconut , toast shredded coconut spread out on a baking pan in a preheated oven at 180 C for 8 to 10 minutes. I just stir mine in a dry pan over low heat for few minutes.
The caramelised banana will be dark and turn thicker and sticky when it cools. A few specks of caramel may remain after beating it in. No problem! The end batter is on the thinner side.