Coconut Topped Banana Cake

There is often a banana chocolate chip cake to snack on at my house, a good way to use up overripe bananas, but I felt like making something a little different from the usual. So I found this recipe. It doesn't have any chocolate, and it contains a buttery brown sugar coconut topping. Of course I will always love the regular banana chocolate chip cake, but it is nice to change things up once in a while, and this recipe was pretty yummy and moist. Also pretty fun to make; I liked making the broiled topping. Although it is an extra step, the cake part is fairly quick and easy to make anyway. The topping reminds me of the topping for lazy daisy cake. At first, I didn't think there would be enough topping to cover the cake, but it really spreads out to cover the entire cake, especially under the broiler. However, you could still double the topping recipe, if you really like coconut and want an extra thick topping, and it would probably still work out very well. You could easily skip this step, and eat the cake plain. It would also be good with chocolate chips sprinkled on top when still hot, and then spread smoothly to cover. Peanut butter, chocolate hazelnut spread, or a little icing sugar or a simple icing would also be yummy.

Coconut Topped Banana Cake
CAKE
1/2 cup butter, hard margarine, or shortening
1 1/2 cups granulated (white) sugar
1 cup mashed, overripe banana (3-4 bananas)
1/2 cup buttermilk (1/2 tablespoon white vinegar plus milk to make 1/2 cup)
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose (plain) flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
TOPPING
1/3 cup unsalted butter
3/4 cup firmly packed dark brown sugar
1 cup unsweetened shredded coconut
3 Tablespoons cream

Preheat oven to 350◦F. Grease a 9x13 inch pan, or line it with waxed paper or parchment paper. 
CAKE: In a large bowl, cream the butter and sugar together well. Add the banana and buttermilk and mix with an electric mixer. Mix in the eggs and vanilla, beat on low speed for one minute. Add the remaining ingredients and beat on medium speed for two minutes. Pour batter evenly into prepared pan. Bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean and top is golden. Preheat the oven broiler to high.
TOPPING: In a small saucepan over low heat, melt the butter. Stir in the brown sugar and turn heat to high. Bring mixture to a boil, then boil for two minutes without stirring. Remove from heat and quickly stir in coconut. Carefully add the cream (careful, it may splatter a little) and stir. Pour topping evenly over cake and spread it out. Broil on the middle rack (not too close to the element) for 2-3 minutes or until topping is golden and bubbling. Watch closely, as it will burn quickly.
Note: Some chopped nuts can also be added to the topping in addition to the coconut, or use all chopped nuts and no coconut. Even a plain butter and brown sugar topping would be nice.