Grease and flour two nine-inch round cake pans.
Preheat the oven to 350º F
To make the cake, cream three-quarters of a cup of butter and one and one-half cups of sugar together in a mixing bowl.
Add two eggs and mix well using an electric mixer. Scrape the sides of the bowl as needed.
Add one cup of ripe bananas and one teaspoon of vanilla extract and mix for 2 minutes.
In a small bowl, whisk together two cups of Bisquick and one teaspoon of baking soda. Add the dry ingredients and one-half cup of buttermilk to the creamed banana mixture alternately, mixing between each addition.
Fold in the chopped walnuts.
Spoon the cake batter evenly into the two prepared pans.
Sprinkle the tops with shredded coconut.
Bake for ten minutes, then cover the cake pans loosely with foil and bake for an additional ten to fifteen minutes or until a toothpick inserted into the middle comes out clean.
Cool the cakes in the pans for five minutes, then turn them out to a wire rack to cool.
For the frosting, cream one cup of salted butter until it is almost white in appearance. Add two cups of confectioners’ sugar, one-half of a teaspoon of vanilla extract, one-half of a teaspoon of coconut extract, and one-quarter of a cup of heavy cream. Beat well until fluffy.
To assemble, place one cake on a cake plate with the coconut side down.
Spread some frosting on top of this cake.
Place the second cake layer coconut side up on the first cake.
Frost the sides of the cake with the frosting. Frost the outer top edge of the cake, leaving the center of the cake unfrosted to show the coconut top.
Serve and enjoy!