1 lg. ripe banana, mashed
1 (20 oz.) can crushed pineapple, drained
2/3 c. Miracle Whip salad dressing
2/3 c. cream of coconut
2 c. thawed frozen whipped topping

Combine banana, pineapple, salad dressing and cream of coconut; mix well. Fold in whipped topping. Spoon mixture into 9"x5" loaf pan, cover and freeze until firm. Remove from freezer and place in refrigerator 30 minutes before serving. Spoon into serving dishes and sprinkle with toasted coconut if desired. Makes 12 cups.

To prevent cake from sticking to the plate, dust with confectioners' sugar before placing cake on plate.