👨‍🍳 Instructions

1. 1

   Preheat oven to 175°C (350°F). Grease and flour a 9x13 inch baking pan or a bundt pan.

   💡 Tip: Ensure the pan is well-greased to prevent sticking.
2. 2

   In a large bowl, mash the ripe bananas until smooth.

   💡 Tip: Overripe bananas yield the sweetest flavor.
3. 3

   Add the melted butter, sugar, and eggs to the mashed bananas. Mix well until creamy.

   💡 Tip: Ensure the butter is not too hot when adding to the eggs.
4. 4

   Stir in the vanilla extract and milk.

   💡 Tip: Do not overmix at this stage.
5. 5

   In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

   💡 Tip: Sifting the dry ingredients can result in a lighter cake.
6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

   💡 Tip: Overmixing can develop gluten, leading to a tough cake.
7. 7

   Fold in the shredded coconut.

   💡 Tip: Use your preferred type of shredded coconut.
8. 8

   Pour the batter into the prepared baking pan and spread evenly.

   💡 Tip: Smooth the top with a spatula for even baking.
9. 9

   Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

   💡 Tip: Check for doneness by inserting a toothpick; if it comes out clean, the cake is ready.
10. 10

    Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.