For the Cake

1. Preheat the oven to 350°F. Prepare three 6-inch round pans, line the bottom with parchment paper, and grease the sides. Melt the coconut oil and allow it to cool.
2. In a large mixing bowl, mash and measure the bananas then combine with the oil, maple syrup, eggs, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
3. In a separate bowl combine the dry ingredients and sift. Add half the dry ingredients, and half the milk, and beat on low speed just until the flour starts to incorporate. Add remaining ingredients (dry and milk). Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. Divide the batter evenly between the three pans, about 1 1/3 cups of batter per pan. Bake at 350°F for 22-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake, it should be completely dry. Remove from the oven and allow to cool completely.

For the Frosting

1. Cut butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
2. Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then and whip for 1-2 minutes before adding more powdered sugar.
3. Once all the powdered sugar has been added, increase speed to medium-high and beat for another 3 minutes or so to whip additional air into the frosting. Reduce the mixer to the lowest speed and beat for 1-2 minutes to eliminate air bubbles. Use a spatula to stir to remove any remaining air bubbles.

To Assemble

1. Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
2. Set aside 1/2 cup of frosting to color for the leaf decorations. Then, spread ½ cup of frosting evenly on the first layer. Place your second layer on top, and spread another ½ cup of frosting. Place the third layer on top, inverted so the top of the cake is flat.
3. Fill in any gaps between your layer of frosting using an offset spatula. Crumb-coat the entire cake with a thin layer of buttercream, using a knife or scraper to remove the excess. Chill in the refrigerator for 15 minutes.
4. Use the remaining frosting to frost and decorate. Pipe around the outside edge of the cake from the bottom to the top. Once the sides of the cake are roughly covered, use a knife or scraper to remove any excess frosting and smooth it out. Chill the cake in an airtight container until the frosting is firm to the touch, about 30 minutes.

To Decorate

1. To make the gold splatter: Once the cake has chilled, mix some gold luster duster with a couple of drops of extract. Use a paintbrush to mix together. The consistency should be a thicker liquid, where when you shake the brush towards the cake, the gold will splatter onto the cake.
2. To make the plants: Mix ¼ cup of frosting with the desired colors, a drop at a time until the desired color is reached.  Use the back of a flat edge spatula with a dollop of buttercream, about ½ teaspoon or so. Starting at the bottom of the cake, pull straight up. Take another dollop of buttercream and pull at an angle on both sides of the straight line. Repeat around the edge of the cake. I found it easier to do all one color and then switch to the other.
3. Add dinosaur prints. If you have a large dinosaur lying around, gently press the foot into the outer layer of frosting to make an indent, randomly around the cake.