For the cake layers

1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease and line two 8-inch cake pans with parchment paper.
3. In large bowl, combine cake mix, banana pudding mix, eggs, mashed banana, buttermilk, and oil. Mix until smooth.
4. Divide batter evenly between prepared pans and bake 30 to 40 minutes, or until top springs back and internal temperature registers between 200-210 degrees Fahrenheit.
5. Cool 15 minutes in pans before flipping onto cooling rack to cool completely.
6. Wrap each layer separately in plastic wrap and freeze at least 6 hours or overnight.

For the ice cream layer

1. Line 8-inch cake pan with plastic wrap, leaving plenty of overhang on all sides.
2. Allow Hudsonville Toasted Coconut ice cream to soften just enough to be spreadable. Transfer it to the prepared pan and smooth top into even layer.
3. Cover with overhanging plastic wrap and freeze until completely firm, at least 6 hours or overnight.

For the stabilized whipped cream

1. In cold mixing bowl, whip heavy cream, powdered sugar, piping gel, and vanilla on low speed until just foamy.
2. Turn speed to medium-high and whip until medium-stiff peaks form.
3. Keep refrigerated until ready to use.

For assembly

1. Place one frozen cake layer on cake board set on serving platter that fits in your freezer.
2. Spread thin layer of whipped cream over the cake layer.
3. Remove ice cream layer from pan using plastic wrap and place it on top of cake. Peel away plastic wrap.
4. Spread another thin layer of whipped cream over ice cream layer and top with second cake layer.
5. Frost top and sides of cake with remaining whipped cream.

For decoration

1. Sprinkle graham cracker crumbs, toasted coconut, and/or toasted macadamia nuts on top if desired.
2. Freeze until ready to serve.