Classic recipe....gone organic.

We all have those family recipes we love so dearly. So when my son craved cake (which seems like every other day). I knew just the cake I wanted to make. Only one issue, when my MaMa wrote this recipe she didn't have to worry about genetic modification or the slew of pesticides and chemicals are foods are now bathed in. 

So what do I do...? Naturally I do what I always do when I cook... It's my motto, I "Winged It".  I knew what the cake was, I knew her recipe inside and out, I knew what it looked, and tasted like. So off I went to make her delicious cake into an organic recipe I can now pass down as "MaMa's banana coconut cream cake" version 2.0. 

Ingredients:

1cup coconut oil

1cup sugar

6 large eggs

1/2 vanilla bean

2 3/4 cup all purpose flour 

3 1/2 tsp baking powder 

3/4 tsp salt

1 3/4 cup coconut milk

Sift the flour, baking powder, and salt 7 times.  In separate bowl cream sugar, vanilla bean caviar, and coconut oil. Add 4 egg yolks (reserve whites for frosting) and 2 whole large eggs one at a time until fully incorporated into the sugar mixture. 

Once all eggs are in add the flour and coconut milk in 3 equal parts alternating back and forth until batter is smooth. 

We like to use a 12 X 17 cake pan, so we can split the cake into thirds since this is a layer cake it works out perfectly. So bake cake in your oiled and floured pan of choice on 325 until done and a tooth pick comes out clean. 

When done place cake on cooling rack. While cake is cooking prepare the frosting. 

For the frosting add 4 egg whites and 3/4 cup of sugar to mixing bowl with other half of vanilla bean caviar and mix until it forms stiff peaks. 

While I'm making the frosting I like to have a helping hand cut about 4 or 5 large bananas thin for layering. 

Once the cake is cool, cut it into equal portions and lay on piece into a baking sheet. Layer on some of the frosting then pile on at least 2 layers of bananas. We in this house love bananas so I end up doing about 3 or 4. Take another piece of cake and frost the underside and place on top of the first. Level it with your hands, repeat step one until all the bananas are gone then use the last piece for the top.

Take remaining frosting and coat the entire cake. Coat the sides and top with coconut and pop it in the oven until coconut is slightly toasted and frosting is firm. 

- Enjoy