• Prepare cake according to box directions. Add baking soda and mix. Fold in mashed bananas. Pour into a greased 9x13 greased baking dish and bake as directed. Let cool completely and cut into cubes. (Cubes don’t have to be perfect!)
• To toast coconut, add to a baking sheet, spread evenly, and bake at 325 for 8-10 minutes. Stir halfway through to ensure even toasting. Careful not to burn! Set aside to cool.
• Using a stand or handheld electric mixer, whip heavy cream with pudding mixes until stiff peaks form. Add more cream or milk if it gets too stiff. Set aside.

To Assemble

• Place 1/3 of the cake in a glass bowl or trifle dish. Top with 1/3 of the blueberries. Add 1/3 of the cream and spread evenly. Repeat layers two more times ending with cream. Top with toasted coconut. Refrigerate for 3 hours before serving.