Make the Smash Cake:

1. Preheat oven to 350 F. Lightly grease 2 mini 6-inch cake pans with coconut oil and line with round parchment paper inside.
2. In a medium bowl, whisk together flour, baking powder, and baking soda.
3. In a large bowl, whisk together mashed banana, egg yolk, coconut oil, maple syrup, and vanilla, until smooth.
4. Slowly add one third of the flour mixture to the wet ingredients, until just combined. Then alternate with a third of the milk. Continue adding and alternating flour mixture and milk to the batter, and ending with the flour mixture. Stir until just combined.
5. In a small bowl, beat egg white on high until stiff peaks form. Gently fold in the egg white into the batter until no streaks are remaining.
6. Divide batter evenly among prepared cake pans. Bake for 20-22 minutes, until toothpick comes out clean when inserted into the centre of the cake. Allow cake to cool in the cake pans for 10 minutes, then remove from pans and place on wire cooling rack until completely cooled.

Make the Coconut Cream:

1. Place can of coconut cream into the refrigerator and chill overnight. Place a mixing bowl into the freezer for 30 minutes to chill.
2. Remove coconut cream and mixing bowl. Open the canned coconut cream and scoop out the cream from the top off the can and place into the chilled mixing bowl. You only want the thick cream -- leave the watery milk in the can.
3. Using an electric hand mixer until soft peaks form. Fold in the maple syrup. Spread immediately onto the cooled smash cake, or place in the refrigerator until ready to use.

Assemble the Smash Cake

1. Spread approximately half the coconut cream frosting on top of the first cake. Be sure to stay close to the centre so that the frosting does not pour out of the sides.
2. Gently place the second cake on top, and top with another layer of coconut cream frosting. Top with mixed berries and a drizzle of maple syrup.