No Bake Coconut Cake on the dark Background The photo shows a beautifully presented cake on a white cake stand. The cake has a smooth, creamy white frosting coconut and is topped with an assortment of fresh berries. The berries include bright red currants, dark blackberries, blueberries, and raspberries, adding a burst of color and texture to the top of the cake. The cake's base appears to be a nutty or crumbly layer, contrasting with the creamy frosting above. The background is dark, which enhances the vibrant colors of the berries and the cake itself, making it the focal point of the image.

No Refined Sugar+No Eggs+No Baking+No Milk+Guilt-Free

Coconut Delight Cake

Prep Time: 20 min / Cook Time: / Total Time: 20 min

If you're looking for a dessert that's both indulgent and healthy, look no further! This Coconut Delight Cake is perfect for those who want to enjoy a sweet treat without the guilt. Made without refined sugar, eggs, baking, or milk, it's a vegan and raw delight that's sure to please everyone.

Author and photographs: Olga

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Whether you have dietary restrictions or are just looking for a lighter option, this cake has you covered. With its rich coconut flavor and creamy texture, it's a slice of paradise in every bite.

Coconut Delight Cake

Ingredients

For the Base:

1/2 cup raw almonds
1/4 cup dry shredded coconut
4 large and soft dates
1 tbsp coconut oil

For the Top Layer:

Flesh of 1 (large) or 1.5 small coconuts (white part only)
1 cup raw cashew nuts
200 ml coconut cream
4 tbsp coconut oil
4 tbsp agave syrup (or honey or other syrup)

Instructions

Soak the Raw Nuts: Soak the almonds and cashews overnight or for at least 6 hours.

Prepare the 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 is the 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 Cream 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 creamy consistency. Spread the cream over the base.

Chill the Cake: Place the cake in the refrigerator and let it set for 6-8 hours or overnight.

Decorate and Serve: Once the cake has stabilized, take it out and decorate as desired. Enjoy a slice of this tropical, creamy, and guilt-free delight!