Pina Colada Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1
Ingredients
  • Base
  • 1 cup oat flour
  • ½ cup coconut flour
  • 2 tbsp carob (or cacao) powder
  • 1+ ½ cup soft dates
  • 2 tbsp coconut oil
  •  
  • Lime layer
  • 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
  • 1 cup shredded coconut
  • few drops stevia
  • 4 tbsp coconut milk
  • 3 tbsp coconut oil
  • juice of 1 lime
  • ¾ tsp matcha powder
  •  
  • Pineapple layer
  • 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
  • 1 cup shredded coconut
  • 3 tbsp coconut oil
  • 1 cup fresh sweet, chopped pineapple
Instructions
  1. To make the base - add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined loaf pan (25 x 13 x 8cm) then press down with the back of a spoon. Place in the freezer.
  2. Lime Layer - Add all the ingredients to a high speed blender and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer (about an hour).
  3. Pineapple Layer - Put everything in the high speed blender and blend until smooth and creamy (Vitamix - while not necessary for many recipes, to get a proper creamy texture, this magical machine makes a world of a difference). Pour the cream over the lime cream layer and place in the freezer for a few hours (about 2- 3 hours) to set. Remove from the tin, slice straight away (separate them with parchment paper so they don’t stick together) and store in an airtight container in the freezer. Allow about 30 minutes - 1 hour to thaw before serving. Enjoy!
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2016/08/04/pina-colada-cake/