• Preheat oven to 350°F (176°C) and lightly and evenly grease two 9-inch (23 cm) round cake pans.

FOR THE TOASTED COCONUT

• Toast the 1 cup of coconut for the topping in the oven for approximately 4 minutes. Watch it carefully. It should be a light golden brown and slightly crispy in texture. Remove from the oven and set aside.

FOR THE CAKE

• Beat the 16 tbsp butter, 1 banana, and 1 ½ cups sugar in mixer until creamy.
• Add the egg replacer (equivalent of five eggs), 2 tbsp vanilla, and 1 tbsp almond extracts and beat until fully combined. The butter mixture may look curdled, that’s totally fine.
• In separate bowl, whisk the 3 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until fully combined.
• Add half of the flour mixture to the butter and mix until almost combined. Add half of the almond milk (3/4 cup) and mix until it’s almost combined. Add the remaining flour and ¾ cup milk and mix until combined. Don’t over mix, you want the flour to be fully incorporated, just don’t over do it or the texture will be tough.
• Add the ½ cup untoasted coconut to mixture and stir until just combined.
• Evenly pour the batter into the 2 greased and floured 9-inch (23 cm) cake pans.
• Bake for 45 to 60 minutes on the center rack or until the center of the cake is done. Insert a wooden toothpick, if it comes out clean the cake is done.
• Let cool for ten minutes on a rack and remove the cakes from the pans and let cool completely on the racks.
• After you remove the cake toast the coconut in the oven until it turns golden brown. Approximately 5 to 8 minutes.

For the Frosting:

• Whip the 12 tbsp butter, 3 cups confectioner’s sugar, 1 tsp almond extract, and 1 to 2 tbsp (see note) almond milk until light and fluffy. Spread evenly on the top and sides of the cake. Make sure that the cake is completely cool before frosting. Top with the 1 cup toasted coconut
• Enjoy!