Banana brown sugar sponge with cinnamon icing

1.Preheat oven to 180°C/160°C fan-forced.Grease and line base and sides of two20cm (base measurement) round cakepans. Using an electric mixer, beat eggs and brown sugar for 10 minutes or until thick and creamy. Sift flour over egg mixture; fold until just combined, taking care not to over-mix. Spoon equally into prepared pans. Bake for 15 minutes or until cakes rise and spring back when lightly touched. Stand in pans for 5 minutes, then turn out onto a wire rack lined with baking paper to cool.

2.Meanwhile, melt butter in a frying pan over moderate heat. Add banana and extra brown sugar; cook and stir for 5 minutes or until caramelised. Cool. Place sifted icing sugar, the boiling water, extra melted butter and cinnamon in a small heat-proof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Cook and stir for 2 minutes or until smooth. Remove bowl from heat.

3.Using an electric mixer, beat cream in a large bowl until firm peaks form. Place one cooled cake on a cake stand. Top with half the cream and half the banana mixture. Top with remaining cake. Drizzle with icing. Allow to partially set. Top with remaining cream and banana mixture. Serve sprinkled with coconut.