Make the Cake:

1. Preheat oven to 325°F
2. Coat 3 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.
3. In a medium bowl combine the milk and lemon juice. Stir and set aside.
4. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.
5. Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.
6. Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.
7. Finally mix in the bananas until just incorporated.
8. Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.
9. Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

Make the Frosting:

1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.
2. Finally add in the vanilla and 1 tablespoon of milk.
3. Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.
4. If desired add in the remaining tablespoon of milk and mix until combined.
5. Frost cake.
6. If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.
7. Remove the pan from the heat and allow the coconut to cool completely.
8. Garnish cake with the toasted coconut (if using).