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Raw Coconut Cream Cake

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  • Author: Laurel
  • Prep Time: 90 minutes
  • Total Time: 90 minutes
  • Yield: 12 servings 1x
  • Category: Sweet Things
  • Cuisine: dairy-free, egg-free, gluten-free, grain-free, no nightshades, raw, refined sugar-free, vegan, vegetarian

Description

This 6 layer coconut cream cake is sure to impress! Layers of raw cake and coconut cream perfectly compliment each other. This cake takes a bit of patience, as the cream layers need to set up in the freezer, but I promise it's worth it. To make your life easier, be sure to let the cake thaw before cutting.

Ingredients

Scale
  • For the cake layer:
  • 2 cups raw cashews
  • 3 cups pitted dates
  • 4 cups unsweetened flaked coconut (, divided)
  • 1 tablespoon vanilla powder
  • 1/4 teaspoon salt
  • Cream layer:
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup coconut butter
  • 1/2 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)

Instructions

  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.

Notes

- If you slice the cake at room temperature, you risk squishing out all of the filling. I found it best to let the cake sit on the counter for 20 minutes. This made cutting the cake easier and kept all the layers in tact. If you want eat the cake cold, serve immediately. If you would rather the cake be softer wait another 20 minutes after slicing before serving. This option creates a messier meal, but I love the cake closer to room temperature.

Find it online: https://www.darngoodveggies.com/raw-coconut-cream-cake/