2 large eggs
2 ripe bananas, mashed
280g self raising flour
1/2 tsp baking powder
140g unsalted butter,
150g desiccated coconut
2 teaspoons ground cinnamon
You will also need a 20x20 tin, the inside buttered and the base and ends lined with buttered baking parchment.
Preheat the oven to 170c/325f/Gas mark 3.
Whisk the soft light brown sugar and butter together slowly add the eggs until thoroughly combined. Mix in the mashed banana coconut and cinnamon.
Sift the flour and baking powder into the bowl and fold in using a large metal spoon.
Spoon the batter into the prepared tin. Bake on the middle shelf of the preheated oven for about 45 minutes to one hour or until a wooden skewer inserted into the middle of the cake comes out clean. Cover the cake with foil if it appears to be browning too quickly.
Mix the juice and zest of half an orange with enough icing sugar to make a thickish paste. Drizzle over the cake and leave to set.