Banana Pineapple Cake with Macadamia Nuts

Instructions

1. Make Sweet Potato Frosting: Soak dried pineapple and cashews in enough boiling water to cover 10 minutes; drain and place in a food processor. Add the milk, mashed cooked sweet potato, 1 teaspoon of the vanilla, and ¼ teaspoon of the almond extract. Process until very smooth. Cover and chill until ready to use.
2. Preheat oven to 325°F. Line bottoms of two 8-inch round cake pans with parchment paper or use silicone pans.
3. Drain pineapple tidbits, reserving juice. Add enough water to reserved juice to make 1 cup liquid. In a medium bowl whisk together pineapple juice mixture, maple syrup, and psyllium husk powder. Add ¾ cup of the pineapple tidbits, the mashed bananas, chopped bananas, and the remaining 1 tablespoon vanilla and 1½ teaspoons almond extract. Let stand 5 minutes.
4. In a large bowl stir together flour, baking powder, baking soda, and salt. Add banana mixture; stir to combine. Divide batter between prepared pans.
5. Bake 35 minutes or until the centers of cakes bounce back when lightly pressed (200°F to 210°F with an instant-read thermometer). Cool in pans on wire racks 10 minutes. Run a thin spatula around edges of cakes and remove from pans. Cool completely on wire racks.
6. Assemble cake, topping each layer with Sweet Potato Frosting and the remaining pineapple tidbits, the macadamia nuts, and freeze-dried bananas. Frost sides of cake.