1 cup butter, softened
1 1/2 cups granulated sugar
3 1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (2 medium)
1/2 cup Kahla
4 large eggs
1/4 cup milk
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Sifted confectioners sugar (optional)

Grease a 10-inch tube pan well. Preheat oven to 350 degrees F.

Cream butter and sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining ingredients except coconut and nuts. Beat on low speed until mixture is well blended. On medium speed, beat 2 minutes, scraping bowl as you beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45 to 50 minutes or until golden brown.

Remove from oven; let stand 10 minutes. Invert on cake rack; remove pan.

When fully cooled, dust with confectioners sugar, if desired.

Serves 10 to 12.