Dry Ingredients:

  • 1½ Cups Brown Rice Flour
  • ¼ Cup Tapioca Flour
  • 1 Cup Coconut Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg

Wet Ingredients:

  • 1 Cup Mashed Banana
  • ¼ Cup Coconut Oil
  • 1 Tbls Vanilla
  • ½ Cup Pineapple Juice (at room temperature)
  • 2 Tbls Apple Cider Vinegar
  • ¾ Cup Crushed Pineapple
  • 1/3 Cup Chopped Walnuts
  • ½ Cup Shredded Coconut

Icing Ingredients:

  • 1 Cup Full Fat Coconut Cream – chilled
  • 2 Cups Cashews – soaked in water for at least 4 hours
  • ¾ Cup Maple Syrup
  • Pinch of Salt
  • 2 tsp Vanilla
  • 3 Tbls Lemon Juice
  • 1 Cup Melted Coconut Butter or Coconut Oil
  • Optional – Toasted Coconut Shreds on top

Cake Method:

  1. Preheat Oven to 180 Degrees Celsius
  2. Line a cake tin with baking paper
  3. Whisk all of the Dry Ingredients together in a large bowl
  4. Mix all of the Wet Ingredients except the Apple Cider Vinegar, Pineapple Walnuts and Coconut Shreds together in a separate bowl
  5. Stir the Wet Ingredients in to the Dry Ingredients until combined
  6. Mix through the Apple Cider Vinegar and let it sit until the mixture starts to bubble
  7. Stir through the Coconut Shreds, Pineapple and Walnuts
  8. Pour into cake tin and bake in over for approximately 30 minutes or until golden brown and when you insert a skewer in the middle it comes out clean
  9. Once cooked, leave the cake to cool

Icing Method:

  1. Combine all ingredients in a high-speed blender and blend until smooth
  2. Let it sit until chilled and then whisk up with electric beaters until it becomes fluffy and combined
  3. Spread evenly over the cake and sprinkle toasted coconut over the top

Store the cake in the fridge and serve just before eating.
Slice up and enjoy!