Dessert

Banana coconut cake is for Dessert.

Banana coconut cake takes several minutes to prepare.

Banana coconut cake takes several minutes to cook.

Banana coconut cake makes 8 servings.

The ingredients for Banana coconut cake are:

1.5 cup Coconut Oil
1.0 medium (7" to 7-7/8" long) Banana, fresh
3.75 tbsp Honey
2.0 large Egg, fresh, whole, raw
1.0 tsp Vanilla Extract
1.0 cup Oats, Quaker
1.0 serving Bob's Red Mill Almond Flour - per 1/4 Cup
0.25 cup, shredded Coconut, raw
0.2 cup, pitted, chopped Dates
1.0 cup Coconut Milk (Silk)
1.0 cup Honey
0.15 cup Arrowroot flour

Here is how you make Banana coconut cake:

Preheat oven to 350? and grease two 6 cake pans with coconut oil. (Or substitute with one 9 cake layer and make a few muffins if you have excess batter) Warm coconut oil in a small saucepan until smooth and clear. Move to mixing bowl, add ripe bananas and honey and mix (hand mixer is sufficient) for 1 minute. Add the eggs and extract, mixing well. In small bowl whisk together all dry ingredients. Pour dry mix into the banana batter, mix well, then add chopped dates. Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks. Frost after cooling completely (recipe link below) and store in refrigerator. *note that the frosting recipe will take about 2 hours to achieve the right consistency in the refrigerator, and a reminder that the Banana-Coconut Cake only requires less than half the original recipe Coconut Cream Frosting Ingredients 1 cup full fat coconut milk 1 cup agave nectar or honey pinch celtic sea salt 5 teaspoons arrowroot powder 1 tablespoon water 1? cup coconut oil Instructions In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes In a small bowl, combine arrowroot and water to form a smooth paste Pour arrowroot mixture into saucepan Whisk vigorously to combine, then bring to a boil, briefly, until shiny Remove pot from heat and very gradually blend in coconut oil with a hand blender Allow pot to cool for 10 minutes Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white Remove from refrigerator and blend again with a hand blender, until fluffy Spread over cake or cupcakesServing Size: 8Number of Servings: 8.0Recipe submitted by SparkPeople user KNIBBLETS.

The nutritional information for Banana coconut cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 641.2

• Total Fat: 46.1 g
• Cholesterol: 46.5 mg
• Sodium: 24.4 mg
• Total Carbs: 60.8 g
• Dietary Fiber: 2.5 g
• Protein: 4.2 g

The dietary needs meet for Banana coconut cake is Vegan