5 banana’s
1½ large pineapples
½ tsp of Himalayan salt
2 heaped Tbsp Baobab powder
300g coconut oil (about 1½ Cups)

Slice up a whole pineapple into rounds about 1cm thick. Arrange the pineapple slices at the bottom of a loose-based cake tin. Keep it neat since this will be the top of the cake.
Blend The Banana’s, ½ a Pineapple, Coconut Oil, Baobab and Salt. Pour the creamy mix consistency on top of the sliced pineapple.
Set in the fridge for 6-8 hours. Once it’s ready turn it upside down onto a plate and devour.