Preheat the oven to 350 degrees F (180 degrees C) and lightly grease a 9x13-inch baking pan with coconut oil.
Coconut Flour (2 Tbsp)
Almond Flour (1 1/2 cups)
Ground Cinnamon (1 tsp)
Sea Salt (1/4 tsp)
Baking Powder (1/2 Tbsp)
Vanilla Extract (1/2 Tbsp)
Maple Syrup (1/4 cup)
Coconut Oil (1/2 cup)
and Coconut Milk (1 can) to a blender.
and blend on low to medium until combined, stopping to scrape the sides if necessary.
Pour the batter into the baking dish and bake for 25-30 minutes, or until a toothpick inserted into the centerof the cake comes out clean.
Let cool for at least 15 minutes before serving.
If serving with the coconut whipped cream, scoop the cream that has risen to the top of the can of
GOYA® Coconut Milk (1 can)
out and place it in the mixer (set the watery liquid aside for another use). Add the
Maple Syrup (2 Tbsp)
and whip on high for about 10 minutes.
Serve the cake in slices with the coconut whipped cream and more slices of
Bananas (to taste)