My babe eats lots of healthy fruits and veggies so I didn’t want him all hopped up on sugar when he ate his first birthday cake. I also didn’t want to spend a fortune on a designer smash cake when I could make one myself using wholesome ingredients and a little bit of love! The coconut cream frosting is rich, fluffy and holds up wonderfully. I like Big Dipper Wax Works 100% beeswax candles (available at some Whole Foods markets) and India Tree Nature’s Colors sprinkles. I hope your little one enjoys this smash cake as much as mine did!
- 4-5 large ripe bananas
- ½ cup applesauce (no sugar added)
- 3 Tbsp. melted coconut oil
- 3 teaspoons vanilla
- 1 teaspoon baking soda
- ¾ cups whole coconut flour
- ¾ cup oat flour (grind rolled oats in blender, then measure)
- 1 teaspoon cinnamon
- Mash the bananas in a medium bowl.
- In a separate large bowl, mix the flours, baking soda, and cinnamon together.
- Add the mashed bananas, applesauce, coconut oil, and vanilla to the flour mixture. Mix just until incorporated.
- Coat a 4×4 inch round cake pan with coconut oil and lightly dust with oat flour. Spread the batter into the pan.
- Bake at 300°F for ~60 minutes. “Slow and Low” is the technique you want when baking with a four inch deep pan. Your cake will need longer in the oven, but with a cooler temperature the sides and bottom will not burn before the middle cooks. Since factors such as oven type and altitude affect baking times, I always recommend keeping an eye on your cake and and checking for doneness throughout the baking cycle and documenting for future use in your oven. I insert a 6 inch bamboo skewer in the center to make to make sure it’s done.
- Transfer the cake to a wire rack and cool completely before frosting.
Note: I have only made this cake using a 4×4 inch round cake pan. For information about cake pan conversion and baking times, please click here.
Whipped Coconut Cream
- Three 5 ounce cans of Native Forest BPA-Free Organic Coconut Cream Premium
- 1 tablespoon maple syrup (if you’re strictly no sugar, substitute with apple juice)
- ½ teaspoon vanilla
- Place a medium bowl (glass, metal, or ceramic are all fine) and beaters of an electric hand mixer in the freezer to chill.
- Refrigerate coconut milk, in the unopened can, for at least an hour, or freeze for about 20 minutes. Be careful not to agitate the can too much as you do this; you want the fattier “cream” to rise to the top, leaving thinner coconut liquid underneath, and shaking it will prevent this.
- Remove from refrigerator or freezer, and carefully open the can. Using a small spoon, slowly skim the cream from the top, and transfer to the chilled bowl. You should get about half the can before the thin liquid appears underneath; try not to include any of this. Reserve remaining coconut milk for another use (it’s wonderful in smoothies).
- Add maple syrup and vanilla, and begin whisking with the chilled beaters of an electric hand mixer. The cream is done when it thickens and soft peaks form when a beater is lifted. Stiff peaks may be achieved if the coconut milk is particularly high-fat, but don’t whip the cream so long that it warms and begins to liquefy.
- Cover and refrigerate for up to 2 hours before serving, whisking briefly before using.