Coconut Delight Cake
Whether you have dietary restrictions or are just looking for a lighter, healthier dessert option, this no-bake raw coconut cake has you covered. With its rich coconut flavor and wonderfully creamy texture, every bite of this vegan cake is a slice of paradise.
Ingredients for a Delicious Raw Coconut Cake
For the Raw Cake Base:
- 1/2 cup raw almonds
- 1/4 cup dry shredded coconut
- 4 large and soft dates
- 1 tbsp coconut oil
For the Creamy Coconut Layer:
- 1 cup raw cashew nuts
- 200 ml coconut cream
- 4 tbsp coconut oil
- 4 tbsp agave syrup (or honey or other syrup)
For the Top Layer:
- Flesh of 1 (large) or 1.5 small coconuts (white part only)
Step-by-Step Instructions: Making Your Raw Coconut Cake
- Prepare by Soaking Raw Nuts: Soak the almonds and cashews overnight or for at least 6 hours.
Create the No-Bake Base:
If your almonds have skins, peel them after soaking. Blend the almonds with the shredded coconut, dates, and coconut oil until a thick mass forms. This will be your raw cake base. Line a 16 cm diameter form with acetate film. Spread the date mixture evenly on the bottom of the form and press it down with the bottom of a glass or a spoon.
Prepare the Creamy Coconut Layer:
Peel the coconut completely, leaving only the white part. Finely chop the coconut flesh (using a meat grinder or grater). Add the cashews, coconut cream, syrup, and oil. Blend everything thoroughly until it reaches a smooth, creamy consistency for your coconut cake filling. Spread this luscious cream over the prepared base.
- Chill Your Raw Coconut Cake: Place the cake in the refrigerator and let it set for 6-8 hours or overnight to achieve perfect stability.
Decorate and Serve Your Tropical Delight:
Once the raw coconut cake has stabilized, take it out and decorate as desired. Enjoy a slice of this tropical, creamy, and guilt-free no-bake dessert!
