1 (18.25-ounce) package spice or carrot cake mix
1 cup water
1 large (2/3 cup) ripe banana, mashed
3/4 cup sweetened flaked coconut
4 cups powdered sugar
1/4 cup milk
1 teaspoon coconut extract or vanilla
1/2 cup sweetened flaked coconut, toasted
To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F., stirring occasionally, for 5 to 7 minutes or until lightly browned.
When bananas are overripe, mash them and freeze in resealable plastic freezer bags for the next time you want to make this delicious cake.