How to cook
Preheat the oven to 356°F (180 °C).
Spread out the puff pastry in a baking dish. Put it to bake until it swells nicely. Then let the sheet cool and divide it into 2-3 separate puff pastry sheets using a knife.
While it's baking, whisk the eggs with the powdered sugar and vanilla into a fluffy cream. Add the liquid cream, coconut flakes and rum, while constantly whipping. Stick the puff pastry sheets together with the cream and sliced bananas in a greased baking dish.
Top off with cream and chopped almonds. Put the cake to bake for about 30-35 minutes until golden. Serve the cake with bananas completely cooled.