1. Line the base and sides of a 22-centimetre cake tin with non-stick paper and heat the oven to 170C (150C fan-forced).
2. Put the butter,oil,sugar,banana,zest and cream in a mixing bowl and beat on high speed for two to three minutes until light and fluffy.
3. Beat in the eggs,one at a time,then stir in the desiccated coconut. Sift the flour and baking powder and stir in to mix. Spoon batter into the prepared tin,smooth the top and bake for about 40 minutes or until a skewer poked in comes out clean.
4. Heat the syrup ingredients in a cup in a microwave or in a small saucepan. While the cake is still warm,make holes in the top of the cake with a toothpick and spoon the syrup over.
5. When the cake has cooled,remove from the tin and place on a plate,then beat together the glaze ingredients and smooth this sparingly over the top with the back of a spoon and sprinkle coconut flakes over cake.
If you like this recipe,try my triple lemon drizzle cake.
Find more of Dan Lepard's recipes in theGood Food Favourite Recipes cookbook.