Strawberry Banana Cream Trifle

Instructions

Coconut Pound Cake

1. Preheat oven to 350 degrees.
2. Beat the eggs with the coconut milk, honey and extract, until smooth.
3. Add the coconut flour, baking soda and salt, and mix until a smooth batter forms.
4. Grease a loaf pan with coconut oil, and sprinkle with some coconut flour to lightly coat pan.
5. Pour batter into the loaf pan.
6. Bake for about 40-45 minutes, until pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean.
7. Allow the pound cake to cool before removing it from the pan.

Simple Strawberry Syrup

1. Place strawberries, honey and water in bowl. Allow frozen strawberries to thaw in honey water.
2. Process to smooth in food processor. If too thin, you can add some fresh strawberries.

Banana Pudding

1. Place bananas and coconut milk in food processor and blend until smooth.
2. Place in fridge and chill for 30 minutes.

Assembly:

1. Slice Fresh strawberries into thin slices to layer side of dish.
2. Add about a cup of banana pudding to bottom of dish.
3. Then add about a 1/4 of the lb of fresh strawberries slices.
4. Add 1/3 cubed pound cake and then strawberry syrup.
5. Repeat process until complete.
6. Top with remaining fresh strawberries