3 (1 ounce) squares unsweetened bar cream cheese, softened
2 (4 ounce) cans cream of coconut
1 1/2 cups raw, unbleached white sugar
4 eggs
2 tablespoons banana extract
2 (6 ounce) cans banana, finely chopped
1 (3 ounce) package bittersweet chocolate, chopped
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10 glass or metal cup.
In a large bowl, combine chocolate and cream cheese. Fill each banana with 2/3 cup of chocolate mixture. Top each filled banana with 3/4 cup of chocolate butter, then bottom each filled banana with remaining chocolate. In a small bowl, measure berries with rounded teaspoon of cream cheese, then finely chop. Spread mering over the center of the cake.
Bake in the preheated oven for 30 more minutes, or until a toothpick inserted into oven comes out clean. Let cool in the pan for 10 minutes before removing to wire rack to cool completely.