Oh, how I loved this cake. I think I may have eaten more than my share of it. So fresh, light, fragrant, mouth watering, delicious and easy to make dessert …. Do I need to say more?
Base: pecan, dates
Bottom: cashew, coconut butter, coconut milk, coconut nectar, lime juice
Top: whipped coconut cream, coconut chips, lime
RawVegan Coconut & Lime Cake
You’ll need: food processor
Preparation time: 30 minutes
Ingredients for base:
1+ 1/2 cup pecan
1 cup dates ( soaked )
Combine all the ingredients in the food processor fitted with the S blade and process until well combined ( stick together ).
Remove from food processor and press the crust mixture into a baking pan lined with baking paper. Place the pan in the freezer whilst you make the filling.
Ingredients for bottom:
1 cup cashew ( soaked )
1/2 cup coconut butter
4 tbps full fat coconut milk ( chilled )
1 tbps coconut nectar
1/3 cup lime juice
Place all ingredients in the food processor and process until smooth. Spread the cream over the base and let sit in the freezer to set overnight or for at least 2 hours.
Ingredients for top:
whipped coconut cream
handful coconut chips
zest of 1 lime
Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. Top with coconut whipped cream and let set in the fridge.
Decorate and serve.
- FOR BASE:
- 1+ ½ cup pecan
- 1 cup dates, soaked
- FOR BOTTOM:
- 1 cup cashew, soaked
- ½ cup coconut butter
- 4 tbps full fat coconut milk, chilled
- 1 tbps coconut nectar
- ⅓ cup lime juice
- FOR TOP:
- whipped coconut cream
- handful coconut chips
- zest of 1 lime
- FOR BASE - Combine all the ingredients in the food processor fitted with the S blade and process until well combined ( stick together ). Remove from food processor and press the crust mixture into a baking pan lined with baking paper. Place the pan in the freezer whilst you make the filling.
- FOR BOTTOM - Place all ingredients in the food processor and process until smooth. Spread the cream over the base and let sit in the freezer to set overnight or for at least 2 hours.
- FOR TOP - Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. Top with coconut whipped cream and let set in the fridge. Decorate and serve. Enjoy!
That looks divine – can’t get much in the way of coconut ingredients here except coconut milk, may have to shop online!
Hi Janet, you can use whatever liquid sweetener ( honey, agave or maple syrup ) you wish. Just substitute ( 1:1 ) one sweetener for another and don’t worry about it. You can make your own coconut butter, it’s quick and easy. Blend in high speed ( I use Vitamix blender ) 2 cup raw dried unsweetened shredded coconut for about 5 – 10 minutes or until the coconut butter has no chunks in it. Let me know how it went for you, if you decide to make it!
Oh that’s great to know thank you!