42 grams unsweetened shredded coconut (about ½ cup)
1/8 t. sea salt
1 t. baking powder
1 ½ oz chopped dates
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
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