Slide the cake to a platter and cut wedges at the table, using a sharp, thin-bladed knife.
Keep the cake refrigerated or the whipped cream might melt. Wrap with plastic wrap and refrigerate leftovers.
Use the chocolate ganache from the Perfect Birthday Cake, the caramel whipped cream from the Whipped Cream Layer Cake, or the fluffy white icing from the Devil’s Food Cake, to fill and cover the cake. I would only use the coconut with the last of these—the chocolate and caramel fillings are best alone on the banana cake.
© 2008 Nick Malgieri. All rights reserved.