Instructions

1. Preheat oven to 350 degrees F.
2. Whisk together all of the dry ingredients in a large bowl: flour, baking soda/powder, pie spice and salt.
3. In a blender, puree together banana, applesauce, milk, combined flax + water, maple syrup and vanilla. You can combine by hand, but I find that a blender makes the banana creamier and easier to mix into the cake.
4. Add the wet ingredients to the dry and mix until just combined, taking care not to overmix.
5. Lightly spray and flour two 4″ cake pans (or an 8″ cake pan, or cupcakes.) Divide batter and cook for 20-22 minutes until a toothpick inserted comes out clean.
6. Remove and set on a cooling rack for 10 minutes; then remove from pan and cool completely.
7. For the frosting: Do not shake the can once you remove from the fridge! Open the can of coconut cream and spoon the hardened white cream into the base of a stand mixer or a bowl fitted with a hand mixer. Discard the water at the bottom, or use in another recipe. (Adding too much of the water will make a thinner frosting and won’t turn out the same.)
8. Add the cream of tarter to the bowl and beat until fluffy and able to hold stiff peaks; this may take ~8 minutes. Place in the fridge until ready to frost.
9. Assemble the cake! I sliced the tops off the cakes to make them flat, then sliced the cakes in half to create 4 layers. You can also just do two layers. Add a dollop of the frosting to the top of the cakes, spread out in an even layer, then add the other cake on top.
10. Add the coconut whip to the rest of the cake and frost. Then, gently adhere shredded coconut to the top/sides, if desired. Eat!