2/3 cup flaked coconut
1/4 cup water
4 eggs
1 (8 ounce) package all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 gallon heavy cream, chilled
1 cup strawberries in syrup
1 recipe adapted from Adapted Breakfast Ideas
3 bananas, peeled, sectioned and sliced
2 teaspoons vanilla extract
3 tablespoons warm milk
Preheat oven to 450 degrees F (225 degrees C). Lightly grease a 9x13 inch baking dish with vegetable oil spray.
Combine the flour, salt, baking powder, cinnamon and ground cinnamon; set aside. In a large bowl, combine eggs, flour mixture, soy sauce, water, almonds and cinnamon. Egg mixture will be stiff, so be sure apples are fresh. Stir in baking powder, cinnamon and salt.
Crystallize the milk in a medium saucepan until just slightly thick, then add it to the bananas. Pour over the potatoes, bringing the milk to a boil. Add more milk, as necessary, if any of the bananas are not compact enough to add. Sprinkle with the vanilla extract.
Bake for 15 to 20 minutes in the preheated oven, or until golden brown and bubbly. Cool completely before serving.