Ingredients

2/3 cup butter or margarine, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 container (16 ounces) dairy sour cream
3/4 cup mashed banana
1 cup sweetened coconut flakes
1/2 to 1 teaspoon freshly grated orange peel (optional)
Creamy Vanilla Frosting (recipe follows)

Additional coconut, banana slices and orange peel (optional)
Heat oven to 350 F. Grease and flour 12-cup fluted tube pan.
Beat butter, sugar and vanilla in large bowl until creamy. Beat in eggs. Stir together flour, cocoa, baking soda and salt; add alternately with sour cream to butter mixture, beating until well blended. Stir in bananas, coconut and orange peel, if desired. Pour batter into prepared pan.
Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
Prepare frosting; spoon over top of cake. Garnish with coconut and fruit, as desired. Cover; refrigerate leftover cake. Makes about 12 servings.

Creamy Vanilla Frosting

1 cup powdered sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions

Beat powdered sugar, butter and vanilla until blended. Gradually add milk, beating well. Add additional milk, 1/4 teaspoon at a time, until of desired consistency.

Nutritional information per serving: 660 cal., 10 g pro., 78 g carbo., 34 g total fat (24 g saturated fat), 90 mg chol., 550 mg sodium.