Separate 2 eggs, chill the egg whites. Cream fat, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in 2 eggs and 2 egg yolks one after the other. Mix flour, cocoa and baking powder and stir in briefly, alternating with milk. Peel 1 banana, cut into small pieces and fold into the dough. Beat the egg white until stiff.
Sift icing sugar and stir in briefly one by one. Fold in 125 g grated coconut and liqueur. Fill one third of the dough into a greased box form (1.5 litres capacity; 25 x 10 cm) and smooth it down. Add the coconut mixture and smooth it down. Cover with remaining dough and smooth again. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Allow to cool slightly, turn out onto a cake rack. Let cool off. Whip the cream until stiff and allow 1 packet of vanilla sugar to trickle in. Spread half of the cream on the sides of the cake, sprinkle with 75 g grated coconut. Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the surface of the cake generously with cream.
Allow to cool slightly, turn out onto a cake rack. Let cool off. Whip the cream until stiff and allow 1 packet of vanilla sugar to trickle in. Spread half of the cream on the sides of the cake, sprinkle with 75 g grated coconut. Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the surface of the cake generously with cream. Peel and slice 1 banana. Decorate cake with banana slices
Waiting time 2 hours