• Preheat oven to 350 degrees F.
• Whisk together all of the dry ingredients in a large bowl: flour, baking soda/powder, pie spice and salt.
• In a blender, puree together banana, applesauce, milk, combined flax + water, maple syrup and vanilla. You can combine by hand, but I find that a blender makes the banana creamier and easier to mix into the cake.
• Add the wet ingredients to the dry and mix until just combined, taking care not to overmix.
• Lightly spray and flour two 4" cake pans. Divide batter and cook for 20-22 minutes until a toothpick inserted comes out clean.
• Remove and set on a cooling rack for 10 minutes; then remove from pan and cool completely.

Make the Frosting

• Do not shake the can once you remove from the fridge! Open the can of coconut cream and spoon the hardened white cream into the base of a stand mixer or a bowl fitted with a hand mixer. Discard the water at the bottom, or use in another recipe. (Adding too much of the water will make a thinner frosting and won't turn out the same.)
• Add the cream of tarter to the bowl and beat until fluffy and able to hold stiff peaks; this may take ~8 minutes. Place in the fridge until ready to frost.

Assemble the Cake

• Slice the tops off the cakes to make them flat, then sliced the cakes in half to create 4 layers. You can also just do two layers. Add a dollop of the frosting to the top of the cakes, spread out in an even layer, then add the other cake on top.
• Add the coconut whip to the rest of the cake and frost. Then, gently adhere shredded coconut to the top/sides, if desired. Eat!