Rainbow Cake with Coconut Banana Cream & Fruit Layers

 Ingredients:

Cream:

2 bananas

2 Cups coconut cream

¼  Cup raw sugar

Fruit Layers:

2 Cups blueberries

2 Cups peeled and sliced Kiwi (sliced about 3/8 inch thick)

2 Cups peeled, pitted and sliced mango  (sliced about 3/8 thick)

2 Cups hulled and sliced strawberries (sliced about 3/8 thick)

Additional berries, for garnish

Fresh mint leaves, for garnish

Directions

To make the Cream: Blend the bananas until smooth. Put them, the coconut cream and the sugar in a mixing bowl and whisk until stiff peaks form, or it thickens enough to use as frosting.

Assembly: In a springform pan, drop in the blueberries, then spread on as little frosting as possible in a thin later. Repeat with the other fruits in the order they’re listed. Remove the pan and carefully frost the sides. Decorate with berries and mint leaves. Let it set in the fridge for a few hours.