**Place the can of coconut milk in the refrigerator overnight or for at least 3 hours.
Preheat the oven to 350 degrees Fahrenheit.
Spray a 9x13 baking pan with cooking spray. Line the bottom with parchment paper.
In a small bowl, whisk together the coconut flour, cinnamon, soda, and salt. Set aside.
In a larger bowl, mix the almond butter bananas, eggs, honey, vanilla, vinegar and coconut oil. (The coconut oil is optional. We often make it without and it doesn't affect the moisture of the cake much.) Mix using a hand mixer until well combined.
Add the dry ingredients into the wet ingredients and mix until combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 35-40 minutes or until the cake is done. The cake should rise slightly and look golden brown.
Allow the cake to cool for 15 minutes, then cut and serve warm if you'd like.
Optional Coconut Cream: Open the can of chilled coconut milk and scoop out the solid white cream. Place it in a bowl. Save the liquid clear milk for another purpose. Use a hand mixer to whip the cream until it is lighter in texture and creamy. Serve immediately on slices of cake.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake (without coconut cream). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.