Preheat oven to 350 degrees. Butter & flour a bundt pan, or give a heavy spritz with Bakers Joy cooking spray.
In mixing bowl, beat butter & sugar until light and fluffy, about 1 minute.
Add in eggs one at a time, beating well in between each addition. Add in mashed bananas and vanilla extract and stir to combine.
stir together flour, baking powder & salt in a medium mixing bowl. Add dry ingredients to wet ingredients and mix until just incorporated.
Stir in coconut and transfer to prepared pan.
Bake 60-70 minutes or until golden brown and a toothpick inserted halfway between the out edge and center of pan comes out clean.*Note: if it looks like the cake is browning too much on the sides and still needs to go a bit longer for the center, cover loosely with foil for the last 10 minutes.
Allow cake to cool completely on a wire rack before removing from pan. This will prevent it from sticking to the pan. Once cool, invert cake onto a plate for serving.
Glaze
Whisk together confectioner's sugar and milk until smooth.
Drizzle glaze immediately on the cake, top with toasted coconut if desired. Cut into slices and serve.
Video
Notes
Feel free to add 1 tsp of coconut extract when you add in the vanilla extract if you'd like to add even more coconut flavor! You can also use coconut milk to make the glaze instead of regual milk.