This delilcious whole-foods cake is based on a recipe developed by Anthia Koullouros. I have made some changes to make it GAPS friendly and have doubled the original recipe as this is usually a cake we make to share with friends.
Grease (using coconut oil) and line a large spring form cake tin with baking paper.
Mix together bananas, egg yolks, honey (or coconut sugar), vanilla and salt in a mixer or high powered blender (I use my Vitamix).
In a large bowl combine the above mixture with the 5 cups of dessicated coconut.
Beat egg whites using a mixer until they form stiffened peaks.
Fold the stiffened egg whites through the banana coconut mixture.
You can either sprinkle the coarse coconut onto the top of the cake now if you would like it to be golden brown when cooked. Or sprinkle it on the cake once cooked.
Bake until golden brown for approximately 60 minutes. Use a skewer to check if the middle of the cake is cooked through.
Allow the cake to cool. If you haven’t added the coarse coconut flakes do so now.