Banana Coconut Cake

2 eggs
1 cup sugar
1 cup mashed bananas
1 cup sifted cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk, heated
1 teaspoon vanilla

Oven: 350 degrees

Coconut Glaze

3 tablespoon butter or margarine
1/3 cup heavy cream
1/2 cup brown sugar
1/2 cup flaked coconut
2 bananas, sliced
1 cup heavy cream, whipped

Broil: 500 degrees

In a bowl, beat eggs until thick. Gradually add the sugar, beating until fluffy and light-colored. Beat in the mashed bananas. Combine the warm buttermilk and vanilla. Stir into the egg mixture the sifted flour, soda and salt alternately with the buttermilk until blended.

Pour into a greased and floured 9-inch pan. Bake until a cake tester inserted in the center comes away clean, about 30 minutes. Remove to rack and cool completely.

When cold, turn out on a baking sheet. Heat butter, brown sugar, and cream together. Remove from heat and add the coconut. Arrange banana slices on cake. Spoon coconut mixture over bananas. Broil until bubbly and golden, about three minutes. Remove to rack. Serve with whipped cream. Makes nine slices.

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