1/3 cup unsweetened shredded coconut, toasted
1/3 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons melted grass-fed ghee or coconut oil
6 large pastured organic eggs
1/4 cup raw organic coconut nectar (or agave nectar)
1/8 teaspoon organic stevia powder (This is optional. I find that I prefer a little extra sweetness.)
Parchment paper or silpat
Preheat your oven 350*.
Line your pan with parchment paper or VERY generously grease a 9×13″ pan with ghee or coconut oil.
Whisk the toasted coconut, coconut flour, baking soda, and salt together.
Whisk the melted ghee/coconut oil, eggs, coconut nectar, stevia powder, banana until thoroughly combined.
Then whisk your dry and wet ingredients together. You will notice that it will start to thicken up quite fast. Pour your batter into your prepared pan.
Stick this cake on the second to the bottom rack in your oven. *Bake for 15 minutes.
NOTE: Cake should be spongy and bounce back when you press on it.
This is amazing warm, right out of the oven.
It also keeps well in the fridge.
I used a metal pan the first time, and the baking time was 15 minutes. When I used pyrex dish, the baking time was about 20-25 minutes. Be sure to keep an eye on it.