Preheat the oven to 180°C. Line a 22cm round baking tin with paper or use a silicone cake pan.
Sift coconut flour, baking powder, baking soda and salt into a large bowl and combine well.
In a medium jug or bowl whisk eggs lightly then add milk, coconut oil, Rice Malt Syrup, mashed banana, vanilla, apple cider vinegar and mix well.
Add the wet ingredients to the dry ingredients and mix until smooth.
Pour mixture into prepared cake tin and bake for 35 minutes or until cooked.
Once the cake is cold, ice with the Cream Cheese Icing. To make icing, combine all ingredients in a small bowl and beat with electric beaters until smooth. Cake is best stored in the fridge and consumed within a couple of days