Coconut Banana Bread

I found this on another blog and thought it looked yummy! I am going to try it this weekend...

2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 sticks butter, softened
1/2 cup applesauce
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs (I used egg substitute)
1 tablespoon freshly grated lemon zest (I used 1/2 teaspoon lemon extract) optional
4 mashed ripe banana 3 tablespoons sour cream (I used light)
3/4 cup chopped macadamia nuts (Did not use) optional
1 cup sweetened flaked coconut

Preheat oven 350. Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar, applesauce, beat in the vanilla, the eggs, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into greased muffin tin, Bake 15-18 mins or bread pan, Bake 40-50 mins

Coconut Cake

INGREDIENTS:
1 white (or yellow works fine) cake mix
1 can Coco Casa or other cream of coconut (I actually use coconut milk since I couldnt find anything else here!)
1 can sweetened condensed milk
Whipped cream (I like to mix it with vanilla pudding but that's optional)
3 1/2 ounces coconut, about 1 1/3 cup
PREPARATION:
Make and bake cake according to package directions, in a greased and floured 9x13 pan. As soon as the cake comes out of the oven poke holes all over the cake. Combine Coco Casa or other cream of coconut and 1 can of sweetened condensed milk; pour over the cake. When cool spread whipped topping over top and sprinkle with coconut. Refrigerate; serve chilled. This is really rich and VERY moist.