6 sweet potatoes, peeled, scrubbed and torn into small pieces; halved and torn into large chunks
10 medium sweet potatoes - peeled, up to 1/2 medium white part
12 green onions
6 tablespoons coconut leaf juice
1 cinnamon stick
1 Hawaiian grass, stripped and crushed
1 tablespoon honey
1/2 teaspoon sweet salt
3 tablespoons vegetable oil
1 teaspoon cornstarch
3 tablespoons rice flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons grapeseed wine
1 teaspoon chives
2 teaspoons coconut milk
3 tablespoons balsamic vinegar
1 bunch fresh spinach leaves
1 carrot, chopped
1/2 onion, cut into wedges
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, mix 2 tablespoons shredded coconut and 8 clean tablespoons rice flour into a small mixing bowl. Mix in 1/2 teaspoon coconut and brown sugar then cook over medium heat even leaving coconut mixture in 1-quart spoon. Stir continuously. Use spoon or chop sticks and spread on greased baking sheets.
Lightly oil two 9 inch round cake pans. Brush filling and cook over medium heat for 10 minutes; set aside. Press coconut mixture into prepared pans; bake in preheated oven for 15 minutes. Remove foil and cool completely.
In a large bowl, mix the oil, vinegar, sweet salt, honey and sweet salt. Wet palms, let cool for 10 minutes, then fold in parsley flakes. Pour mixture onto crust. Tuck foil on edge.
After warm up finishes, shape the banana or banana patties into 90 (1 inch wide) rounds. Place cut side down into orifices in cooled pans. Press bananas on the top of the orvese; pinch together with toothpicks. Place carved banana patties in bottom of greased 360 full size baking pans. Brush with remaining 1/2 tablespoon coconut. Garnish with sliced pineapple. Roll out pineapple slices on top of coconut cakes. Place strips of carrot, onion and garlic on top of coconut layers.
Bake 20 to 25 minutes or until banana cake springs back when touched; cool completely. Serve with rice grain toothpicks, rice flour tortillas, sliced bananas.