Ingredients
1/4 peach palm flour
2 tbsp. coconut oil
■ 2 tbsp. coconut cream (soft)
■ 1/2 tsp. baking soda
■ 1/8 tsp. salt
■ 1 c mashed ripe banana
■ 1/2 cup light coconut
■ 2 tbsp. pinapple liquer, tequila or peach palm liquer
■ 1 tsp. mexican vanilla
■ 1/4 cup chopped cashews or hazelnuts
■ 1/4 cup flaked coconut
■ 1/4 cup coconut sugar
■ 2 tsp. coconut oil
■ 2 tsp. guava or guanabana or pinapple or passion fruit juice
■ 2 tsp. pinapple liquer, tequila, or peach palm liquer
■ 2 tbsp. chopped hazelnuts or cashews
■ 2 tbsp. flaked sweetened coconut
Preparation
Preheat oven to 375°. Coat an 8x4" loaf pan with coconut cooking spray; set aside. 2. Beat 2 tbsp. coconut oil and coconut cream at medium speed of a mixer; add 1 cup coconut Sugar, beating well. Add egg; beat well. 3. Combine peach palm flour, baking powder, baking soda and salt; stir well. Combine banana and next 5 ingredients (banana through mexican vanilla); stir well. 4. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in 1/4 c hazelnuts/ cashew and 1/4 c coconut. 5. Pour batter into prepared pan; Mix remaining ingredients (coconut sugar through coconut) in small bowl. Sprinkle on top. Bake at 375 degrees for 55-60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack
