• Mix together the dry ingredients -flour,baking powder,baking soda,salt and dessicated coconut and set aside.
• In a large bowl mix together the jaggery, Vanilla essence,coconut oil and eggs.Mix well till the jaggery is fully disolved.
• Add one third the flour mixture and one third the coconut milk and mix well.Do this alternatively till the flour mixture and the coconut milk is over.
• Bake in a preheated oven at 180 degrees in two 9 inch pans for 25 -30 minutes.
• Remove when the skewer(or toothpick or knife) comes out clean.Cool for 10 minutes.
• Remove from the pans and cool on a wire rack.After its come to room temperature spoon or brush the soaking liquid on the cakes.

Soaking Syrup

• Boil everything together for 5-10 minutes and cool before brushing it on the cakes.

Banana Curd

• Heat the butter and jaggery in a pan till the butter melts.
• Add in the bananas.
• Whisk the yolks in a bowl.Add a bit go the banana mixture to it.This is done so the eggs are not added straight to the hot mixture and curdle.
• Add the egg yolk mixture little at a time in the banana mixture in the pan.
• Keep mixing till the whole mixture starts to bubble and thicken.Add in the lemon juice.
• Remove from the heat and let it come to room temperature before using as a filling.