3 1/2 cups juice from 100% bananas
2 cups water
1 1/2 cups margarine
2 eggs
2 cups flaked coconut
1 teaspoon vanilla extract
1 cup vegetable oil
1 teaspoon vegan citrus flavored extract
1 (15 ounce) can frozen orange juice concentrate
4 cups buttermilk, divided
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch mini muffin pan. Set aside.
In a large bowl, mix banana juice, brown sugar, water, margarine, eggs, coconut, and vanilla extract. Beat until smooth. Pour batter into prepared muffin cups.
Bake in preheated oven for 1 hour. Cool, if desired. Cut into cake slices.