Raw Coconut Cream Cake

Recipe by Catching Seeds

Last week I shared that the blog officially turned one year old! You can catch that post here. It also chronicles the blogs most popular recipes from year one, which include some super tasty favorites. I hinted that there was a celebratory cake recipe coming, and today, I deliver. Meet Raw Coconut Cake. This cake...Read More

Ingredients

• for the cake layer:
• 2 cups raw cashews
• 3 cups pitted dates
• 4 cups unsweetened flaked coconut (, divided)
• 1 tablespoon vanilla powder
• ¼ teaspoon salt
• cream layer:
• ½ cup coconut oil
• ½ cup maple syrup
• ½ cup coconut butter
• ½ cup coconut water ((reserved from the caned coconut milk))
• 1 teaspoon coconut extract
• pinch salt
• vanilla bean
• 3 cans coconut milk (, chilled in the refrigerator overnight)

Method

1. Add dates to a bowl and cover with very hot water. Soak for 10 minutes to rehydrate the dates and make them super soft. Drain off the water and add to a food processor fitted with the S blade. Add in the cashews, 2 cups of the coconut, vanilla powder, and salt. Process until all of the ingredients resemble course sand and stick together when squeezed in your hand. Remove from the food processor and incorporate the remaining coconut. I find it works best to kneed it onto the dough. Set the dough aside.
2. Remove the three cans of coconut milk from the fridge and turn the cans upside down. Open the cans and drain off the coconut water reserving 1/2 cup. Add the thick cream to a large bowl and whip with a hand mixer until light and fluffy. Place the whipped coconut cream back in the fridge while you whip up the rest of the cream layer.
3. Wash and dry the food processor. Add in the coconut oil, maple syrup, coconut butter, and reserved coconut water and process until very smooth. Add this mixture to the whipped coconut cream and fold to incorporate.
4. In an 8 inch spring form pan, press down 1/3 of the cake layer. Cover with 1/3 of the cream layer and transfer to the freezer to chill until hardened, about 30-45 minutes. Once the cream layer has hardened, press down another third of the cake layer. Cover with cream layer and allow to harden in the freezer once again. Repeat with the last layer of cake and cream. Before serving, remove from the fridge and allow to sit for 20 minutes before slicing. Serve. Store leftover cake in the freezer of fridge.

View the recipe instructions at Catching Seeds